Instant Pot Braised Beef and Ginger Wine
A simple and aromatic braised beef dish with sweet & mildly nutty flavour of dry sherry combined with the zesty & earthy flavour of ginger & pungent spices.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 5 tbsp extra virgin olive oil
- 4 garlic cloves (peeled and finely minced)
- 2 inches ginger (peeled and thinly sliced)
- 1.5 kg gravy beef (trimmed and cut into roughly 2 inch pieces)
- 2 star anise (medium )
- 6 clove 6 cloves
- 1 cup water
- 3 bunches bok choy (washed and cut into halves)
- steamed rice to serve
- 1/4 cup blackstrap molasses
- 1/4 cup coconut aminos
- 1 cup medium dry sherry
- 1 tbsp potato starch (mixed with 1/4 cup water)
- 2 tsp salt
- 1/4 tsp ground white pepper
- 3 sprigs coriander ((cilantro) including stems, roughly cut into 1 to 2 cm lengthwise)
- 2 spring onion ((scallions) thinly sliced lengthwise)
Instructions
- 1
Mix and combine all the ingredients for the sauce together in a bowl.
- 2
Add in 3 tablespoons extra virgin olive oil and all the other ingredients plus the sauce prepared in step 1. Stir and mix well.
- 3
Cover the instant pot and lock lid. Using the pressure cooker function, set cook time for 25 minutes.
- 4
Let the instant pot rest for another 10 minutes, carefully release pressure. Unlock lid.
- 5
Garnish with coriander (cilantro) and spring onion (scallions) and serve with steamed rice. For paleo diet, serve with cauliflower rice.
- 6
Mix and combine all the ingredients for the sauce together in a bowl.
- 7
Heat up the pot with 3 tablespoons extra virgin olive oil and stir-fry the garlic and ginger on low heat until lightly golden.
- 8
Then add in all the beef pieces, star anise and cloves and stir-fry for 5 minutes on high to medium heat.
- 9
Add the sauce prepared earlier and stir-fry for another 5 minutes. Add water and cover with lid and bring to the boil and simmer the beef for 1 ½ hours on low heat or until beef is soft.
- 10
Garnish with coriander (cilantro) and spring onion (scallions) and serve with steamed rice. For paleo diet, serve with cauliflower rice.
- 11
Heat up a pot half filled with water and bring to a boil. Turn the heat to low and briefly blanch the bok choy together with 2 tablespoons extra virgin olive oil for 1 minute or until the bok choy turns bright green in colour.
- 12
Place the cooked bok choy on a serving plate.