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Preparation
30 min
Cooking
2 h 30 min
Makes8 to 10 servings
FreezesYes
There are classics we love making in advance, like braised beef. In this case, we were inspired by Korean flavours to give the meat a stronger flavour. Ginger and Korean chili pepper are mixed together in the blender to create an aromatic paste, which eliminates the need to chop the ingredients by hand. Add this mixture to the pot before cooking and it will enhance any other ingredient divinely. The meat cooks in a generous, all-purpose sauce (great as a base for soup!). All that's left to do is to shred the meat and it’ll be ready to garnish ramen or sandwiches.
Nut-free
Lactose-free
Dairy-free
Egg-free
Categories
Ingredients
beef broth<\/a>","uri":"","substitutes":[],"isInFlyer":true}],"description":""}],"preparationGroups":[{"id":168910,"groupOrder":1,"preparations":[{"id":646865,"description":"With the rack in the middle position, preheat the oven to 325\u00b0F (165\u00b0C).","preparationOrder":1},{"id":646866,"description":"In a blender, pur\u00e9e the garlic, ginger, sugar, chili powder, soy sauce, chili paste and vinegar until smooth. Set aside.","preparationOrder":2},{"id":646867,"description":"In a Dutch oven or ovenproof pot over medium-high heat, brown one-third of the meat at a time in one-third of the oil. Season with salt. Set aside on a plate.","preparationOrder":3},{"id":646868,"description":"Deglaze the pot with the broth. Add the chili pur\u00e9e and mix well. Return all of the meat to the pot. Bring to a boil. Cover and cook in the oven for 2 hours or until the meat is fork-tender, stirring halfway through cooking.","preparationOrder":4},{"id":646869,"description":"Remove the meat from the pot and place on a plate. Using a fork, shred the meat and remove any excess fat. Serve the meat and sauce with cooked ramen noodles or sushi rice, if desired. Delicious served with thin cucumber slices, julienned carrots or blanched bok choy.","preparationOrder":5}],"description":""}]}">
