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Makes
Serves: 6
Level
medium
Prep Time
15
Total Time
210

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.
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Characteristics

Dinner

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
370
Saturated Fat:
3.5 g
Carbs:
23 g
Protein:
40 g
Cholesterol:
90 mg
Fiber:
2 g
Sodium:
1200 mg