Hoisin Braised Beef

Spring green peas and hoisin sauce lighten up this Asian fusion dish to suit the warming weather. The recipe calls for a nice bottle of red, some of which is used for cooking, the rest to savour with this satisfying meal.

Meats for braising and stewing use leaner, tougher cuts that rely on longer cooking time instead of fat to make it flavourful and fork tender.  These are also cheaper cuts than steak… bonus! Especially if you are buying organic. Below is a list from “theKitchn” of meats to look for to make beef stew or braised beef.

• Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck
• Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast
• English Roast, Pot Roast, Stew Meat

Hoisin Braised Beef

  • Servings: 6-8
  • Print

  • 2 pounds boneless chuck roast, excess fat removed, S&P
  • 2 tsp cooking oil
  • 1 medium yellow onion
  • 5 medium sized carrots
  • 1 cup green peas
  • 1 clove garlic, minced
  • 1/2 cup red wine
  • 1 14oz can diced tomatoes
  • 1 bay leaf
  • 1/2 cup hoisin sauce
  • 1 tbsp soy sauce
  • Fresh parsley to garnish
  1. Preheat oven to 300F (omit this step if using slow cooker)
  2. Heat an oven-proof braising pan or Dutch oven over medium-high heat. Sprinkle beef chunks with S&P. Add 1 tsp oil to the pot when it is hot and seer the beef. Shake the pot from time to time to brown the cubes evenly on all sides. Remove from heat when all sides are deep brown.
  3. Add another 1 tsp oil and sautee the  onions until softened and browned. Add garlic and carrots, cook 2-3 minutes until fragrant.
  4. Mix in 1/2 cup wine to deglaze pan, and reduce heat to simmer.
  5. Return meat to the pot and mix in tomatoes, hoisin sauce, soy sauce and bay leaf. (The acid in the wine and tomatoes will help break down the tough connective tissues in the meat). Make sure the liquid barely covers the meat. Add water, or remove liquid accordingly.
  6. Transfer pot to the oven and braise for 3-4 hours.
  7. Remove pot from heat when meat is fork tender and stir in peas
  8. Garnish with parsley and serve with rice or egg noodles

This recipe can also be made in a slow cooker! After step 3, add the sautéed vegetables in slow cooker, placing meat on top of vegetables. Pour sauce and bay leaf over the meat and veg and cook on lowest setting for 6-8 hours.

Sans peas here.


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