Chinese Beef Pot

Ingredients

• 800 gbeef cubes
• 2carrots
• 1onion
• 2 tbspoil
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Start by seasoning 800 g of beef cubes with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated by tossing them gently in a large bowl. This step enhances the flavor of the beef and helps to create a delicious crust when seared.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pot. Allow the beef to brown on all sides, turning occasionally. Look for a deep, rich brown color on the surface of the meat, which indicates that the Maillard reaction has occurred, adding depth to the flavor.
3. While the beef is browning, peel and slice 2 carrots into thick rounds and chop 1 onion into medium-sized pieces. These vegetables will add sweetness and depth to the dish, balancing the savory beef.
4. Once the beef is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and carrot. Sauté them in the remaining oil and beef drippings over medium heat until the onions become translucent and the carrots start to soften, releasing their natural sweetness.
5. Return the browned beef cubes to the pot with the vegetables. Pour in 500 ml of water, ensuring the beef and vegetables are mostly submerged. Bring the mixture to a gentle simmer. This slow cooking process will tenderize the beef and meld the flavors together.
6. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise for about 1.5 to 2 hours, checking occasionally. The beef is done when it is fork-tender and easily falls apart, and the liquid has reduced to a rich, flavorful sauce.
7. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. Serve the Chinese Beef Pot hot, accompanied by steamed rice, crusty bread, or a fresh salad to soak up the savory sauce.