Asian Pulled Beef Roast Recipes

SLOW-COOKER ASIAN BEEF

Steps:

• Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
• Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
• Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER

Steps:

• Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
• Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
• After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

ASIAN STYLE BEEF ROAST

Steps:

• Preheat oven to 350°F.
• Season meat with salt and pepper.
• Heat 1 tablespoon oil in a Dutch oven over medium high heat, then brown the meat thoroughly on all sides.
• Remove meat to a plate and set aside.
• Add remaining oil to the Dutch oven, and saute the spring onions, garlic and ginger, until the onions have softened.
• Add the soya sauce, half of the cilantro, the chillies and the lemon grass and give it a stir or two.
• Add combined coconut milk and lime juice, and bring to the boil, stirring to incorporate all the crispy bits from the bottom of the pan.
• Return meat and accumulated juices back to the pan, and bring to a simmer.
• Cover tightly, and place in the oven.
• Cook until the meat is fork tender, approximately 2 to 2 1/2 hours, making sure you turn the meat every 30 minutes.
• Lift the roast from the sauce, place on a cutting board, cover loosely with foil and let stand 10 to 15 minutes.
• Meanwhile, strain the sauce (I choose not to), then reduce over high heat if you prefer a thicker consistency.
• Carve the meat into thin slices, return to the sauce with the remainder of the chopped cilantro, and heat through gently before serving.

EASY JAPANESE ROAST

Steps:

• Spread onions and garlic on the bottom of a 5-quart slow cooker. Place roast on top.
• Mix beef broth, rice wine, and soy sauce together in a separate bowl. Pour over the roast; add ginger slices. Sprinkle sugar and black pepper over roast.
• Cover and cook on Low, flipping 2 to 3 times, until roast pulls apart easily with a fork, 12 to 18 hours.

ASIAN SHREDDED BEEF

Steps:

• Use a 6 slow cooker.
• Trim any visible fat from the meat, and plop it into your stoneware.
• Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
• Pour in the soy and hoisin sauces.
• Cover and cook on low for 8-9 hours, or until the meat shreds easily with a fork.
• Serve over cooked white rice.

ASIAN-STYLE POT ROAST

Steps:

• Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
• Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
• Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Bake about 2 1/2 hours or until meat and vegetables are tender.
• Cut open top of oven bag carefully. Remember: Always support bag with pan.
• Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

SHREDDED BEEF CHUCK ROAST

Steps:

• In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
• Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.
• With a slotted spoon, transfer beef to a large bowl; with two forks, shred beef, discarding fat. Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container, up to 5 days.