Honey soy beef
This braised beef recipe by Alison Roman comes from her Nothing Fancy cookbook and is a total flavor-bomb!
Servings: 4 people
Calories: 500kcal
Ingredients
- 1 kg Paleron beef cut into medium-sized chunks
- 1 tbsp sunflower oil
- 100 g honey
- 1 head garlic halved crosswise, with the paper on
- 1 large yellow onion quartered
- 1 cinnamon stick
- 1 tsp fennel seeds
- 2 cm fresh ginger peeled and sliced
- 2 chiles de arbol
- 1 dried bay leaf
- 500 ml chicken stock
- 150 ml soy sauce
- 120 ml rice wine vinegar
- 1 tbsp fish sauce
- fresh coriander, mint, chives for serving
Instructions
- Season the beef with salt and pepper on both sides.
- Heat the oil in a large, heavy, Dutch oven (I used my Staub pot). Sear the meat on medium-high heat until it's browned on all sides. Transfer to a plate and set aside.
- Add the honey to the pot, and let it caramelize for a couple of minutes. Stir well while it bubbles away.
- Reduce the heat to medium-low, then add the garlic, onion, fennel seeds, cinnamon stick, ginger, chiles, and bay leaf. Stir to coat and let it cook for a couple more minutes.
- Add the chicken stock, soy sauce, rice wine vinegar, fish sauce, and beef, and give it all a good stir. The beef should be covered at least 3/4 of the way by the liquid, if not, add some extra water. Bring to a gentle boil, then turn all the way down, cover with a lid, and let simmer for 4 hours or until the meat falls apart with a fork.
- Once it's cooked, shred the meat with two forks, then ladle the broth on top, and finally add the fresh chives, mint, and cilantro. I also like to add some pickled onions and chili peppers, as well as a squeeze of fresh lime.