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Photo: Leigh Beisch
Active Time:30 minsTotal Time:6 hrs 30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:6 hrs 30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:6 hrs 30 mins
Total Time:
6 hrs 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupdark brown sugar½cupZhenjiang black vinegar (see Tip)¼cupwater51/4-inch-thick coins fresh ginger, plus 1/2 cup julienned, divided2whole star anise1teaspoonsalt13-poundbeef chuck roast, trimmed½largesweet onion, cut into 1/4-inch-thick slivers½teaspoonground pepper1cupcoarsely chopped fresh cilantro4scallions, thinly sliced2fresh red Thai chiles, thinly sliced
Cook Mode(Keep screen awake)
Ingredients
½cupdark brown sugar
½cupZhenjiang black vinegar (see Tip)
¼cupwater
51/4-inch-thick coins fresh ginger, plus 1/2 cup julienned, divided
2whole star anise
1teaspoonsalt
13-poundbeef chuck roast, trimmed
½largesweet onion, cut into 1/4-inch-thick slivers
½teaspoonground pepper
1cupcoarsely chopped fresh cilantro
4scallions, thinly sliced
2fresh red Thai chiles, thinly sliced
DirectionsCombine brown sugar, vinegar, water, ginger coins, star anise and salt in a 6-quart slow cooker. Add beef and turn to coat. Scatter onion on top and sprinkle with pepper. Cover and cook until the beef is tender, about 6 hours on High or 8 hours on Low.With a slotted spoon, transfer the beef and onion to a large bowl; discard the star anise and ginger coins. Shred the beef coarsely, discarding any fat as you go. Skim the fat from the cooking liquid, if desired. Return the beef to the cooking liquid. Serve topped with julienned ginger, cilantro, scallions and chiles.To make aheadRefrigerate for up to 3 days or freeze for up to 3 months.Equipment6-qt. slow cookerTipMade from fermented black sticky rice or glutinous rice, Zhenjiang black vinegar is tangy and sweet. It’s used in a variety of Chinese recipes, from stir-fries to marinades. Find it at your local Asian market, sometimes labeled as Chinkiang vinegar. For a substitute, use 2 tsp. balsamic and 1 tsp. rice vinegar for every 1 Tbsp. of black vinegar.Originally appeared: EatingWell Magazine, September 2021
Directions
Combine brown sugar, vinegar, water, ginger coins, star anise and salt in a 6-quart slow cooker. Add beef and turn to coat. Scatter onion on top and sprinkle with pepper. Cover and cook until the beef is tender, about 6 hours on High or 8 hours on Low.With a slotted spoon, transfer the beef and onion to a large bowl; discard the star anise and ginger coins. Shred the beef coarsely, discarding any fat as you go. Skim the fat from the cooking liquid, if desired. Return the beef to the cooking liquid. Serve topped with julienned ginger, cilantro, scallions and chiles.To make aheadRefrigerate for up to 3 days or freeze for up to 3 months.Equipment6-qt. slow cookerTipMade from fermented black sticky rice or glutinous rice, Zhenjiang black vinegar is tangy and sweet. It’s used in a variety of Chinese recipes, from stir-fries to marinades. Find it at your local Asian market, sometimes labeled as Chinkiang vinegar. For a substitute, use 2 tsp. balsamic and 1 tsp. rice vinegar for every 1 Tbsp. of black vinegar.
Combine brown sugar, vinegar, water, ginger coins, star anise and salt in a 6-quart slow cooker. Add beef and turn to coat. Scatter onion on top and sprinkle with pepper. Cover and cook until the beef is tender, about 6 hours on High or 8 hours on Low.
With a slotted spoon, transfer the beef and onion to a large bowl; discard the star anise and ginger coins. Shred the beef coarsely, discarding any fat as you go. Skim the fat from the cooking liquid, if desired. Return the beef to the cooking liquid. Serve topped with julienned ginger, cilantro, scallions and chiles.
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment
6-qt. slow cooker
Tip
Made from fermented black sticky rice or glutinous rice, Zhenjiang black vinegar is tangy and sweet. It’s used in a variety of Chinese recipes, from stir-fries to marinades. Find it at your local Asian market, sometimes labeled as Chinkiang vinegar. For a substitute, use 2 tsp. balsamic and 1 tsp. rice vinegar for every 1 Tbsp. of black vinegar.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)260Calories6gFat19gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
