Chinese Crock Pot beef with Tau Cheo and Mushrooms

(from largomason’s recipe box)

Ingredients

  • 1.4 kg boneless beef shank, cut into large cubes
  • 3 large king oyster mushrooms, thickly sliced
  • 8 large cloves garlic, bashed and skinned
  • 2 tbsp crushed tau cheo (or use dark miso)
  • 1/4 cup chinese cooking wine
  • 2 tbsp sesame oil
  • 1 1/2 tsp sugar
  • 1/2 tsp white pepper
  • 1 - 1 1/2 tbsp corn flour, mixed with 1/4 cup water
  • desired amount spring onions

Directions

  1. Combine everything in a crock pot and stir well. Turn crock pot to high and put lid on and leave until bubbling.

  2. Stir well and replace lid. Cook until beef cubes are tender, about 5 hours.

  3. When beef is tender, stir the corn flour slurry into the crock pot and mix thoroughly. Cover again until boiling and gravy has thickened.

  4. Turn off crock pot and dish out beef. Garnish with spring onions if desired. Serve with rice or kimchi and pickled vegetables.

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