Chinese Beef Rump Roast
Cubed beef rump roast rubbed with garlic and herbs, braised with leeks, carrots and parsnips in Shaoxing wine. Ready in about 40 minutes; serves 8.
🍳 Cook: 35 min
Nutrition
per per serving269
Calories
31.7g
Protein
10g
Carbs
11.5g
Fat
Ingredients
| 2 | garlic cloves, halved | |
| 4 | carrots, peeled | |
| 1.5 cup | 360 ml | vegetable stock |
| 2 | parsnips, chopped | |
| 1 teaspoon | 5 ml | dried rosemary |
| 1 tablespoon | 15 ml | olive oil |
| — | salt | |
| — | pepper | |
| 0.33 cup | 79 ml | Shaoxing wine |
| 1 teaspoon | 5 ml | dried thyme |
| 2 pound | 905 g | beef rump roast |
| 1 cup | 240 ml | leeks, chopped |
Instructions
352. Chinese Beef Rump Roast (Ready in about 40 minutes | Servings 8)
Per serving: 269 Calories; 11.5g Fat; 10g Carbs; 31.7g Protein; 3.7g Sugars
- Rub the beef rump roast with the garlic halves. Now, cut it into cubes. Season with salt, pepper, rosemary, and thyme.
- Then, press the "Sauté" button and heat the olive oil. Sauté the leeks together with the carrot and parsnips.
- Add a splash of Shaoxing wine to deglaze the pan. Place the beef pieces in a single layer on top of sautéed vegetables.
- Pour in the vegetable stock and the remaining Shaoxing wine. Secure the lid. Select the "Manual" mode and cook for 35 minutes.
- Once cooking is complete, use a quick release.