Braised Beef with Garlic
Don’t be put off by the large amount of garlic in this recipe. The way the garlic is cooked results in a delightful taste which is absorbed by the beef.
Amount Per Serving % Daily Value*
Calories 731 36%
Calories from Fat 492
Total Fat 54.7g 84%
Saturated Fat 18.4g 92%
Unsaturated Fat 32.0g
Trans Fat 0.0g
Total Carbohydrate 11.2g 3%
Dietary Fibre 1.7g 6%
Protein 48.1g 96%
Cholesterol 204.8mgs 68%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 450 g (1 lb) beef (shin, chuck steak or braising steak), cut into cubes
- 2 bulbs of garlic, peeled and leave the cloves whole
- 250 ml (9 fl oz) beef stock
- 6 spring onions (scallions) cut into 1″ (2.5 cm) sections
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp potato flour or cornflour (cornstarch)
- ¼ tsp salt
- 2 tbsp vegetable or groundnut oil
- Heat the oil in a wok or large frying pan until smoke starts to rise. Add the garlic and stir-fry for about 3 seconds until the garlic starts to take on colour.
- Add in the meat and stir-fry for 2-3 minutes to brown the meat.
- Add the rice vinegar and simmer over a medium-high heat for about 1 minute.
- Pour the mixture into a pan with a lid. Add the soy sauce, salt and beef stock.
- Bring to the boil, cover and simmer gently for about 2 hours or until the beef is tender. Check the liquid level from time to time and add a little boiling water if necessary
- After about 2 hours most of the garlic should have melted into the gravy. Mix the potato flour with a small amount of water and add to the pan. Bring back to the boil.
- Add the spring onions. Cover and leave for 30 seconds, then serve.
The great thing about this recipe, apart from all the garlic, is that you can use cheap cuts of beef. In fact it’s better with cheaper cuts of beef as they braise better than some of the more expensive cuts.