Asian Style Beef Pot Roast

Yesterday was cold, cold, cold!  I don't think the temperature climbed much above 12 degrees C all day, and as the afternoon progressed it seemed to get even colder.

Worst was yet to come though, overnight New South Wales was lashed with a severe storm - icy winds, and rain, rain rain.  I am thankful that even tough we live in an incredibly bushy little hollow, the winds tend to whip over the top of us - I can lie in bed and watch the trees whip from side to side - one day I am sure we will not be so lucky - but keep your fingers crossed!!  Rain however, that is another story - we still live with a room that leaks every time it rains (bad renovation and litigation still pending).  I'd like to tie the builder up and leave him to rot under the leak sometimes!!!

Thank goodness I had the foresight to prepare a lovely warming meal for last night's dinner.  It was supposed to be a pot roast that was cooked on the stove top, but I thought I would put it in the crock pot instead.  This was not your usual run of the mill pot roast - there was no thick gravy, instead a lovely Asian style broth.  At first I was going to serve it with rice and steamed Asian greens, but in the end I made Garlic Paris Mash (in the Thermomix of course) and some steamed veggies.

Asian Style Beef Pot Roast
Adapted from recipe found in Super Food Ideas Magazine - August Edition

Serves 4-6

1.2kg piece beef silverside roast
1 large brown onion, thinly sliced into wedges
4 cloves garlic, sliced
3 cm piece of fresh ginger, cut into thin slices
2 star anise
2 cinnamon sticks
the peel of 1 mandarin, (medium-large size) into strips
juice of 1 mandarin
1/3 cup Shao-Hsing cooking wine
1/3 cup light soy sauce
1/4 cup brown sugar
2 cups beef stock

Place a small amount of oil into a large frypan over medium high heat.  Brown all sides of the piece of beef.  Remove from pan.

In the same pan, add another small amount of oil, if needed, then add the onion, and cook stirring for 5 minutes, or until softened.  Add the  garlic, ginger, star anise, cinnamon and orange rind.  Cook stirring for 1 minute, or until fragrant.  Add the cooking wine.  Simmer for 1 minute.  Add the soy sauce, sugar, mandarin juice and beef stock.  Bring to the boil.

Place the piece of beef in the crock pot.  Cover with the liquid.  Cook on low for 8-10 hours.  You could also now cook this on the stove top.  Simmer, covered for 3 + hours, or until the beef is very tender.  You want the meat to be falling apart!!!

Serve with steamed veggies of choice and mashed garlicky potato!!!!

This was a deliciously light meal, I just loved having lots of the broth on the plate, and being able to mop it up with the garlicky mash!!!

All in all great flavours, and really simple to make!!!

If you live in New South Wales try to keep warm and dry Dear Readers!!!!

What to make to keep warm on the inside tonight???  Time to go raid the freezer and the pantry and see what we have in stock - don't want to go out in this weather!!

Do you have any suggestions Dear Readers, what do you like to make when it's cold and wet outside???