Slow cooked beef with fiery ginger and warming cinnamon, braised in a sweet and salty sauce with a hint of zestiness until it’s so tender it falls apart.
2 tbsp. olive oil
3 lbs. (1.3kg) beef, cut into chunks
2 red onions, sliced
2 tbsp. fresh ginger, minced
4 cloves garlic, chopped
3 star anise
2 cinnamon sticks
1 tsp. chili flakes
2 oranges, zested & juiced
¾ cup (180ml) tamari sauce (or gluten free soy sauce)
1 ½ cups (360ml) beef broth
NOTE: This recipe really benefits from being made the day before and kept in the refrigerator overnight. This allows all the flavours to meld together, so the wait will be worth it, just make sure to reheat the beef and sauce thoroughly before serving.
Preheat the oven to 320°F (160°C).
Add the olive oil to a large shallow pan and place over a medium/high heat. Add the beef to the pan and brown for 2-3 minutes, then set aside on a plate. Do not overcrowd the pan, instead work in batches until all the beef chunks are browned.
Using the same pan, add the onions and cook for 5 minutes to soften. Next add the ginger, garlic, spices, orange zest and juice, and simmer for 2–3 minutes until fragrant. Add the tamari sauce, beef broth and bring to a boil.
Place the beef in a deep-sided baking tray or dish, and pour over the sauce. Ensure the meat is completely submerged in the sauce before placing the tray into the hot oven. Braise the beef in the oven for 5–6 hours, or until the beef is fall-apart tender. Remove from the oven and allow to rest for 5-10 minutes before serving.
* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.
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