- 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.
