- 1 onion, chopped
- 2 carrots, cut into 1cm/½in slices
- 1 tbsp vegetable or sunflower oil
- 800g/1lb 12oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices
- 5 garlic cloves, crushed or finely chopped
- 5cm/2in piece fresh root ginger, finely grated
- 1 fat red chilli, shredded
- 2 tbsp light muscovado sugar
- 1 tbsp miso paste, optional, but this will add extra depth to the sauce
- 6 tbsp light soy sauce
- 300ml/½ pint beef stock
- 1 tsp sesame oil, plus more to serve
- 2 bunches spring onions, trimmed then cut into finger-length pieces
- Few handfuls fresh beansprouts
STEP 1
Place the onion and carrots into a slow cooker.
STEP 2
Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready.
STEP 3
Scatter with the garlic, ginger and chilli.
STEP 4
Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar.
STEP 5
Pour the hot liquid over the beef and vegetables, cover with the lid and cook on Low for 7½ hours.
STEP 6
Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender.
STEP 7
Stir in the beansprouts, then drizzle with a little more sesame oil.
Products used to make this recipe
Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
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Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
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