Slow cooker Asian braised beef

Slow-cooked Asian braised beef, with tender short rib and plenty of flavour, for very little effort on the night. There's 37g of protein in a serve, which is a lot to get out of a small plate.

Long, slow cooking is a small appetite's best friend, because it makes food soft enough to eat comfortably without turning it into a smoothie, and the winter protein slump explains why that matters more in the cold months. The lamb rogan josh and the chicken tinga work the same way.

Here's what you'll need

• 2 tbsp. olive oil
• 1.3kg beef short rib, cut into chunks
• 2 red onions, sliced
• 2 tbsp. fresh ginger, minced
• 4 cloves garlic, chopped
• 3 star anise
• 2 cinnamon sticks
• 1 tsp. chilli flakes
• 2 oranges, zested & juiced
• ¾ cup tamari sauce
• 1 ½ cups beef broth
• 2 tbsp. ketjap manis soy sauce

Here's how to make it

Add the olive oil to a large skillet and place over a medium to high heat.

Add the beef short rib to the skillet and brown the ribs for 2 to 3 minutes on each side, then transfer to the slow cooker. Do not overcrowd the skillet, instead work in batches until all the short ribs are browned.

Using the same skillet, add the onions and cook for 5 minutes to soften. Next add the ginger, garlic, spices, orange zest and juice, and simmer for 2 to 3 minutes until fragrant. Add the tamari sauce, beef broth and ketjap manis and bring to a boil.

Pour the sauce over the short rib in the slow cooker, making sure the meat is completely submerged. Cover with the lid and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fall-apart tender.

Skim any excess fat off the top and let the beef rest for 5 to 10 minutes before serving.

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 and also makes it easier to skim off the excess fat. The wait will be worth it, just make sure to reheat the ribs and sauce thoroughly before serving.

Nutrition per serving