Beef and Carrot Clay Pot Casserole
A hearty Chinese home-style dish featuring tender beef and sweet carrots slow-cooked in a clay pot. The beef absorbs the savory five-spice notes while the carrots become melt-in-your-mouth tender.
Story
This classic clay pot dish brings together the rich flavor of beef with the natural sweetness of carrots. The slow cooking process allows all the flavors to meld together beautifully.
Ingredients
beef chuck or brisket
500g, cut into 2-inch cubes
carrots
3 medium, cut into thick diagonal strips
five-spice beef slices
150g (or use additional beef)
ginger
3 slices
vegetable oil
2 tablespoons
soy sauce
2 tablespoons
rice wine
1 tablespoon
star anise
2 pieces
rock sugar
1 small piece
salt
to taste
green onions
for garnish
Instructions
1
Prepare the ingredients
Cut the beef into uniform cubes. Peel and wash the carrots, then cut them into thick diagonal strips about 1 inch wide. Thaw the five-spice beef if frozen.
2
Sear the beef
Heat oil in a wok over medium-high heat. Add ginger slices and the beef cubes. Stir-fry until the beef is browned on the outside and has changed color. Add the five-spice beef strips and continue cooking for another minute.
3
Add carrots and seasonings
Add the carrot strips to the wok. Pour in soy sauce and rice wine, then add star anise and rock sugar. Give everything a good toss to coat evenly.
4
Transfer to clay pot
Carefully transfer all the contents from the wok into a preheated clay pot. Add enough water to just cover the ingredients. Bring to a gentle boil.
5
Slow simmer
Reduce heat to low, cover the clay pot, and let it simmer for about 1.5 hours until the beef is completely tender and the sauce has thickened. Check occasionally and add water if needed.
6
Serve
Taste and adjust seasoning with salt. Garnish with sliced green onions and serve hot directly from the clay pot.
