- Prep Time
- 15 mins
- Total Time
- 3 h 30 m
- Serves
- 6
Ingredients
- 300 mL
- reduced sodium beef broth
- 1/2 cup
- beer or water
- 125 mL
- 1/2 cup
- hoisin sauce
- 125 mL
- 1/4 cup
- ketchup
- 60 mL
- 1/4 cup
- soy sauce
- 60 mL
- 1/4 cup
- rice vinegar
- 60 mL
- 2 tbsp
- packed brown sugar
- 30 mL
- 2 tsp
- hot Asian-style chili sauce, or to taste
- 10 mL
- 1
- onion, halved and thinly sliced
- 1 tbsp
- vegetable oil
- 15 mL
- 2 1/4 lb
- top round or rump beef roast
- 1.125 kg
- 12 to 18
- butter lettuce leaves
- 1/2 cup
- coarsely grated carrot
- 125 mL
- 1/2 cup
- coarsely grated cucumber
- 125 mL
- 1/2 cup
- cilantro sprigs or sliced green onion
- 125 mL
Method
Step 1
Preheat 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.
Step 2
Place 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.
Step 3
After 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.
Step 4
Spoon 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: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
