October 01, 2017
Main Dish, Beef, Roast Beef,
Beef Chuck, Fruit, Pear, Vegetables, Onions, Asian, Budget-Friendly, Entertaining, Weeknight Meals, Oven Roast, Stove Top, Spicy more
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"From our daily newspaper The West Australian. Times are estimated."
Preheat oven to 160C
Heat half the oil in a large non-stick frying pan.
Season the beef with salt and pepper all over.
When the oil is hot, brown the beef on all sides and transfer to a large oven proof dish.
Add some oil to the pan and fry the onion and garlic for 2 to 3 minutes until soft and then transfer to the casserole dish with the beef and then add the stock, soy sauce, barbecue sauce, honey, gochujang and pear puree and bring to the boil, cover and slow roast in the oven for 3 to 3 1/2 hours or until the beef is tender.
Pull the meat apart by using two forks to shred the beef and be sure to mix the gravy with the pull beef.
Serve in the steamed bao buns and garnish with spring onions, kimchi, cucumber and fried shallots.
For a big chilli kick, add a generous amount of sriracha sauce.
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