| Prep: 30 mins | Cook: 2-3 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 30g | 11g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 38g | 0.81g |
There are recipes that reach out to your soul and make a home there, and for me, our Braised Beef with Fingerroot and Star Anise is one of those. A delightful fusion of rustic Midwestern cooking, a touch of Asian inspiration, and pure culinary magic, this recipe is a testament to comfort food with an exquisite twist.
Where the Heartland Meets the East
Being born and raised in Nebraska, my palate appreciates the comforting allure of hearty beef dishes. Our weather swings between snow-clad winters and sun-soaked summers, creating the perfect environment for robust flavors to thrive. Beef stews, roasts, and casseroles are staples in this heartland — it’s a taste you grow up loving. However, with this Braised Beef with Fingerroot and Star Anise, I’ve ventured a bit further east, to Asia, combining locally sourced beef with the exotic flavors that often are resonated with Eastern cuisine.
Thoughtful Fusion, Countless Benefits
What makes this dish special is how it effortlessly marries the wholesome sustenance of Midwestern beef with the intoxicating flavors of Asian spices like ginger, fingerroot, and start anise. Besides their incredible flavor profile, these spices also come with numerous health benefits. Ginger is known to alleviate nausea, reduce sore muscles, and is a potent anti-inflammatory. Similarly, Fingerroot is prized in Asian cultures for its widely acknowledged medicinal benefits . Not to be outdone, star anise has been proven to be rich in antioxidants and vitamins A and C that can promote better health.
While delicious on its own, you could also try pairing our Braised Beef with Fingerroot and Star Anise with a side of fluffy Basmati rice, or even a simple fresh Asian green salad, and trust me, you’d have yourself a meal to remember.
So, whether you choose to enjoy this recipe at a Sunday family lunch or save it for a cozy dinner on a chilly winter night, know that each bite is crafted with love, care, and the passion for bringing the freshest farm-to-table flavors to your plate. Enjoy!
What You’ll Need
- 3 lb beef chuck roast, cut into large pieces
- 4 cups beef stock
- 1 cup red wine
- 2 tablespoons vegetable oil
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 1 thumb-sized piece of ginger, minced
- 3 pieces fingerroot, sliced
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 4 star anise
- Salt and pepper to taste
- Cilantro leaves for garnish
Method
Step One
Season the beef chuck roast pieces with salt and pepper. In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Once the oil is hot, add the beef and brown on all sides. This should take about 4-5 minutes per side. You may need to do this in batches to avoid overcrowding the pot. Once all the beef is browned, remove it from the pot and set it aside.
Step Two
In the same pot, add the garlic, onion, and ginger. Cook for about 2-3 minutes, until the onion has softened and become translucent. Add the sliced fingerroot and continue to cook for another 2 minutes.
Step Three
Return the beef to the pot, and then pour in the red wine. Bring everything to a simmer and let it cook until the wine has reduced by half. This should take about 10-15 minutes.
Step Four
Add the beef stock, soy sauce, brown sugar, and star anise to the pot. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours. The beef should be very tender and the flavors well combined.
Step Five
Check the seasoning and adjust with more salt and pepper if necessary. Serve the braised beef hot, garnished with fresh cilantro leaves. Enjoy this warm and aromatic dish with a side of steamed rice or noodles.
