Chinese Red-Braised Pot Roast (in slow cooker)

I used my newly acquired slow cooker for the first time. This is the slow cooked version of red braised beef, a Chinese dish which is often served with soupy noodles.  You could also eat this roast with rice, or even on a hoagie roll smeared with sriracha, like we did for lunch the next day. I used a 5 qt slow cooker, but a bit smaller would probably be fine.

Chinese Red-Braised Pot Roast (6-8 servings):

  • 3 lb beef rump roast
  • 3 tbsp peanut oil
  • 5 tbsp Chinese chile black bean sauce
  • 4 thick slices of ginger
  • 4 cinnamon sticks
  • 2 star anise
  • 2 tbsp shaoxing wine
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 green onions, in roughly 1 inch segments
  • 1 tsp Sichuan peppercorns
  • 1 tsp fennel seeds
  • 6 green cardamom pods, lightly crushed
  • 1 tbsp salt

Heat the oil on medium in a skillet or wok. When hot, add the chile bean paste and fry until fragrant. Add the ginger, cinnamon, and star anise, fry until fragrant. Place beef in skillet and sear on all sides. Transfer all contents of wok or skillet to a medium or large slow cooker. Add remaining ingredients to the slow cooker, and enough water to cover the roast by at least 2/3. Turn roast once or twice to distribute the seasoning, then place lid on cooker and turn to low. In 4 hours, turn the roast over. About 4 hours later, the roast should fall apart when prodded by a fork. Pull it apart a little bit to let the liquid disperse more. Taste for seasoning, add extra soy sauce or salt if needed. Serve on rice, with noodles (see below), or as a sandwich filling.

Noodles and Bok Choy for Roast (1 serving):

  • 1 nest egg noodles
  • sesame oil
  • 1 head of baby bok choy, sliced
  • 1 green onion, sliced
  • soy sauce to taste
  • sriracha to taste
  • chinkiang vinegar or other black rice vinegar, to taste

Boil noodles in lightly salted water for a couple minutes, until soft. Drain and drizzle with sesame oil. Steam the bok choy until just done. Serve noodles, bok choy, and beef roast in a bowl. Top with green onion and condiments in desired amounts.


About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, budget cooking, chinese, pasta. Bookmark the permalink.

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