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

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 407cal

Kilojoules 1700kJ

Protein 42g

Total fat 11g

–Saturated fat 4g

Carbohydrates 30g

–Sugars 5g

Dietary fibre 6g

Sodium 280mg

Calcium 90mg

Iron 5.5mg

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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