
Braised Beef Lettuce Wraps
Prep Time
Serves
Cooking Mode
300 mL reduced sodium beef broth
½ cup beer or water
½ cup hoisin sauce
¼ cup ketchup
¼ cup soy sauce
¼ cup rice vinegar
2 tbsp packed brown sugar
2 tsp hot Asian-style chili sauce, or to taste
1 onion, halved and thinly sliced
1 tbsp vegetable oil
2 ¼ lb top round or rump beef roast
12 to 18 butter lettuce leaves
½ cup coarsely grated carrot
½ cup coarsely grated cucumber
½ cup cilantro sprigs or sliced green onion
300 mL reduced sodium beef broth
½ cup beer or water
½ cup hoisin sauce
¼ cup ketchup
¼ cup soy sauce
¼ cup rice vinegar
2 tbsp packed brown sugar
2 tsp hot Asian-style chili sauce, or to taste
1 onion, halved and thinly sliced
1 tbsp vegetable oil
2 ¼ lb top round or rump beef roast
12 to 18 butter lettuce leaves
½ cup coarsely grated carrot
½ cup coarsely grated cucumber
½ cup cilantro sprigs or sliced green onion
Directions
1Preheat oven to 325˚F (160°C). In bowl, mix together the broth, beer (or water), hoisin sauce, ketchup, soy sauce, rice vinegar, brown sugar, hot chili sauce and onion. Set aside.
2Place oil in Dutch oven set over medium-high heat. Brown beef on all sides. Pour broth mixture over beef. Cover and braise in oven 3 hr., or until meat is very tender. Transfer beef to large bowl. Skim fat from sauce in Dutch oven.
3After beef is cool enough to handle, pull into shreds with two forks or with your hands protected with kitchen gloves. Place Dutch oven on stove and bring sauce to a simmer; mix in shredded beef.
4Spoon beef into serving bowl. Also set out bowls of lettuce leaves, carrot, cucumber and cilantro (or green onion). Let diners fill lettuce leaves with meat and vegetables.
Disclaimer
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Personal Note
Personal Note