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Japanese braised beef

  • Hands-on time: 10 mins
  • Time to make: 6 hrs 10 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 600g gravy beef, chopped in 2cm chunks
  • 600g waxy potatoes, scrubbed and cut in chunks
  • 5cm piece ginger, peeled and sliced thinly
  • 1 tablespoon miso paste
  • 1 teaspoon salt-reduced soy sauce
  • 1 tablespoon mirin or brown sugar
  • pinch chilli flakes (optional)
  • 1 ¾ cups boiling water
  • 120g bag baby spinach leaves or 3 cups chopped spinach
    • To serve
    • 1 tablespoon sesame oil
    • 1 red capsicum, finely sliced
    • 3 courgettes, finely sliced
    • 2 cups green beans, trimmed
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Using the sauté function on your slow cooker (or using a pan over a medium-high heat), brown the beef in batches for about 10 minutes.

    2 Layer beef, potatoes and ginger in slow cooker. Mix miso, soy sauce, mirin, chilli and water in a jug and stir to combine. Add to slow cooker. Cook on high for 6 hours.

    3 Once cooked, add spinach to slow cooker and stir through gently. Reheat until spinach is just wilted.

    4 Heat sesame oil in a wok or pan and stir-fry vegetables until tender. Serve with beef and broth.

    Variations

    Make it gluten free: Check miso paste and soy sauce are gluten free.

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