Slow-Cooked Oriental Beef
A friend recently passed this recipe to
me. This is a wonderfully simple dish with real comfort-food
appeal for a busy winter day. Thirty minutes in the morning
plus time to toss a salad in the evening, and dinner is ready.
1 lb. baking potatoes, cut into 2-3 inch
cubes
1 lb. sweet potatoes, peeled and cut into
2-3 inch cubes
2-3 lb. grassfed beef chuck roast,
brisket, or top round steak
½ cup hoisin sauce - see homemade
hoisin below
½ cup salsa
2 Tbsp. quick-cooking tapioca (for
thickening)
3-4 cloves garlic, minced
Place potatoes and sweet potatoes in a
5-quart slow cooker. Top with beef. In a small bowl, combine
all remaining ingredients. Pour sauce over meat; spread evenly.
Cover and cook on low-heat setting for 10
hours, or on high heat setting for 5-5 ½ hours. Remove
meat from cooker to a cutting board. Allow meat to rest for
5-10 minutes while you toss a salad. Cut meat across the grain
into serving-size pieces. Top with potatoes and cooking liquid.
Serve and enjoy.
Homemade Hoisin Sauce (makes about ½ cup)
4 Tbsp. soy sauce or tamari
2 Tbsp. black bean paste or peanut butter
1 Tbsp. honey or molasses
2 tsp. rice wine vinegar or white wine
vinegar
1/8 tsp. garlic powder (you can skip this
for use in the above recipe, which calls for garlic)
2 tsp. sesame oil
20 drops hot sauce (optional, we skip
this for Mary's delicate tongue)
1/8 tsp. black pepper
Combine all ingredients for Hoisin sauce
and mix well.
