Braised Beef Lettuce Wraps

Prep Time: 15 minutes
Total Time: 3 hours 30 minutes
Makes: 6


  1. 1 1/4 cups (300 mL) reduced sodium beef broth
  2. 1/2 cup (125 mL) beer or water
  3. 1/2 cup (125 mL) hoisin sauce
  4. 1/4 cup (60 mL) ketchup
  5. 1/4 cup (60 mL) soy sauce
  6. 1/4 cup (60 mL) rice vinegar
  7. 2 tbsp (30 mL) packed brown sugar
  8. 2 tsp (10 mL) hot Asian-style chili sauce, or to taste
  9. 1 onion, halved and thinly sliced
  10. 1 tbsp (15 mL) vegetable oil
  11. 2 1/4 lb (1.125 kg) top round or rump beef roast
  12. 12 to 18 butter lettuce leaves
  13. 1/2 cup (125 mL) coarsely grated carrot
  14. 1/2 cup (125 mL) coarsely grated cucumber
  15. 1/2 cup (125 mL) cilantro sprigs or sliced green onion


  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.
  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.
  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.
  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.