Savor the goodness of Slow Cooker Asian Braised Beef in your post-bariatric journey. Enjoy tender beef infused with delightful Asian flavors with the ease of slow cooking, offering both simplicity and flavor in every bite.
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. chili 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:
Preheat the oven to 160°C.
Add the olive oil to a large skillet and place over a medium/high heat.
Add the beef short rib to the skillet and brown the ribs for 2-3 minutes on each side, then set aside on a plate. 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 2–3 minutes until fragrant. Add the tamari sauce, beef broth and ketjap manis and bring to a boil.
Place the short rib 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 ribs 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.
NOTE: This recipe really benefits from being made the day before and kept in the refrigerator overnight. This allows all the flavors 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
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 45 mins | 6 hrs | 323 | 16 | 7 | 37 | 1 |