Slow Roast Red Wine Beef

Kiki Cooks
by Kiki Cooks
6 Serves
4 hr 20 min

This slow roast is well worth the time and effort. It practically melts in your mouth. It is also such an impressive dish to serve. I love adding a sprig or two of fresh thyme and serve it straight from the cast iron pot for maximum flavor absorption and an impressive wow factor. Seriously, the smells coming from this dish are unforgettable and will leave you salivating. I suggest pairing this beef with a simple sticky white rice as you won't need any more flavor and the gravy from the beef will become a delicious sauce to add to the rice.

Recipe details
  • 6  Serves
  • Prep time: 20 Minutes Cook time: 4 Hours Total time: 4 hr 20 min
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Ingredients
Beef
  • 1.5 kg boneless top round beef
  • 1.5 cups red wine of your choice (or cooking wine)
  • 3 carrots peeled and cut into large chunks
  • 2 tablespoon corn starch
Sauce
  • 2 tablespoon soy sauce
  • 1/2 cup sweet chili sauce
  • 1/4 cup honey
  • 3 tablespoon ketchup
  • 1 teaspoon chili flakes
  • 1 teaspoon dried garlic granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup boiling water
Instructions

Cut beef into small pieces, place in large Ziplock with red wine and marinate overnight or for maximum flavor absorption or for at least 2 hours.
Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit)
In a small mixing bowl, combine all sweet and sour sauce ingredients and set aside.
In a cast iron pot on high heat, braze marinated beef for 5 minutes. Use a wooden spoon to stir occasionally, making sure that the beef is browned on all sides.
Remove from heat and add in thee sweet and sour sauce.
Place pot into the oven with the lid on and let cook for 3 hours.
Remove from the oven, add in the carrots and cook for another hour.
Remove from the oven, add in corn starch and cook for another 10 mins.
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