COURSE:
British, Lunch, Main Course, Recipe Page, Recipes

Product:
Instant Pot Multi-Cooker

Ingredients

• 1.5 kg whole piece of chuck or stewing steak
• 1 onion
• 1 bunch/ 7 spring onions
• 5 cloves of garlic
• 1 thumb-sized piece of ginger
• 1 clementine
• 1 star anise
• ¼ cup gochujang
• ⅓ cup brown sugar
• 2 tbsp low-sodium soy sauce*
• 250 ml stock
• 1 bottle (350 ml) beer
• ¼ cup oil
• Oil, salt, and pepper as needed

For the Coconut Rice

• 2 cups jasmine rice
• ½ tin (200 ml) coconut milk
• 450 ml water
• Scant 1 tsp salt
• 1½ tsp sugar
• *If using regular soy sauce, substitute with 1 tsp soy and 1 tsp water.

Instructions

1. Cut the 1.5 kg chuck steak into large, chunky pieces, about palm-sized, so they stay juicy during cooking. Season lightly with salt and pepper.
2. Peel and halve the 1 onion through the root and cut into large chunks. Trim the top quarter of the bunch of spring onions (the green part), setting those tops aside for the broth. Smash 5 cloves garlic with the side of your knife but don’t peel them. Slice 3 rounds from the ginger, then peel grate the rest to yield about 1 heaped teaspoon. Halve the clementine and set aside.
3. Thinly slice the remaining spring onions and place them in a small bowl with the grated ginger.
4. Set the Instant Pot to Sauté (High) for 2 minutes. Add ¼ cup oil. When the oil is just starting to smoke, carefully pour it over the spring onion and grated ginger mixture. Stir to combine and set aside – this will become your finishing oil.
5. In the same pot, brown the beef in batches until it forms a deep golden crust, adding more oil as needed. Remove the beef and set aside. Deglaze the pot with a splash of water, scraping up any browned bits.
6. Add the aromatics- the onion, green spring onion tops, ginger rounds, garlic cloves, and 1 star anise – and sauté briefly until just softening.
7. Add the beer (330 ml), stock (250 ml), gochujang (¼ cup), brown sugar (⅓ cup), low-sodium soy sauce (2 tbsp), and the halved clementine. Return the beef to the pot and stir to coat.
8. Secure the pressure cooking lid. Cook on High Pressure for 45 minutes, followed by a 15 minute natural pressure release.
9. Once cooked, remove the beef and place it into a roasting tray suitable sized for your air fryer or oven. Strain the cooking liquid to remove the aromatics and discard them. Return the liquid to the pot and reduce on Sauté (High) for about 10 minutes, stirring occasionally, until thickened and glossy. Pour the liquid over the beef.
10. Give the Instant Pot a clean, then rinse 2 cups jasmine rice in cold water until the water runs clear, then drain through a sieve. Transfer to the Instant Pot and add ½ tin (200 ml) coconut milk, 450 ml water, scant 1 tsp salt, and 1½ tsp sugar. Secure the lid, select Pressure Cook on High for 3 minutes, and allow a 5-minute natural pressure release. Cancel the program, unlock the lid, and rest it slightly ajar to keep warm

Glaze the beef (optional but recommended)

• In the Airfryer: Place the beef and sauce into the air fryer basket. Air fry at 170°C for 10 minutes, basting halfway through.
• In the Oven: Place the beef and sauce into the oven. Roast at 190°C for 15 minutes, basting halfway through.
• To serve, spoon the coconut rice into bowls, top with the sticky glazed beef, drizzle with extra sauce, and finish with the reserved spring onion and ginger oil.

< Back To Recipes