Japanese braised beef

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

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Serves: 4

Time to make: 6 hrs 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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 sugarlight brown cane sugarX
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 courgettezucchiniXszucchini, summer squashX, finely sliced
2 cups green beans, trimmed

Instructions

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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.

Nutrition Info (per serve)

Calories 407 cal

Kilojoules 1700 kJ

Protein 42 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 5 g

Dietary fibre 6 g

Sodium 280 mg

Calcium 90 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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