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Braised Delmonico Beef
9
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INGREDIENTS: Serves 4-6
1 3-pound Delmonico-cut steak (chuck roast)
1 cup all-purpose our
8 ounces of roughly chopped peeled carrots (about 6 regular or 4 large carrots)
1 onion, thinly sliced
1 star anise
½ cup sweet chili sauce (Mae Ploy)
3 tablespoons dark brown sugar
2 cloves garlic, smashed
1 cup low-sodium chicken stock
12 ounces lager beer
1 tablespoon Worcestershire sauce
¼ cup low-sodium soy sauce
Kosher salt and freshly ground black pepper to taste
Optional for serving: Mashed potatoes
INSTRUCTIONS:
1. Preheat cooker with OPEN SEAR function.
2. Season the steak with salt and pepper, then dredge in the our, shaking to
remove excess.
3. Add 1 tablespoon oil and swirl to coat the bottom of cooker. Add the steak and
seer each side, approximately for 5 minutes. Add the carrots, onion and star anise.
4. Meanwhile, in a medium bowl, whisk the sweet chili sauce, brown sugar, garlic,
chicken stock, beer, Worcestershire sauce and soy sauce until combined.
5. Pour the liquid over the top of the meat and vegetables. Cover and lock. Cancel
OPEN SEAR and change the setting to “SLOW COOK”. Cook for 6 hours.
6. Gently remove the beef, skim the fat and serve with mashed potatoes if desired,
serving the cooked vegetables with the meat.
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