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[Prep: 20 minutes | Cook: 2 hours | Serve: 4 | Calories: N/A per serving ]
2- Medium Red Carrots, peeled, cut into pieces, 200g
3- Celery, cut into pieces, 200g
4- Dried Bay leaves, 3 pieces
5- 1 medium onion, peeled, diced
6- Diced shallot, 1 tbsp
8- Flour, 1/4 cup
9- Melted butter, 2 tbsp
10- Salt and black pepper, 1 tsp each
11- Corn starch 2 tbsp mixed with 3 tbsp of cold water
.: Sauce mixture :.
1- Chicken Broth, 620ml
2- Sugar, 1/2 tsp
3- Tomato paste, 2 tbsp
4- Rosemary flake, 2 tbsp
Season both sides of the beef with salt and pepper. Marinade it for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat. Stir in onion, shallot, garlic, celery and red carrot. Cook for 5 minutes or until the vegetable is lightly brown. Place the cooked vegetable in the clay pot.
Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Sear the beef on both sides for 5-6 minutes each or until it is browned.
Place the beef into the clay pot on top of the cooked vegetable. Add in the sauce mixture and bay leaves. Heat the clay pot over high heat until the sauce is boiled. Turn the heat to medium-low heat. Cover and simmer for 2 hours.
Remove the beef and cut into big piece. Add the beef pieces with the cooked vegetable in a clean pan. Add in 2 cup of the sauce (skim off any fat). Heat it over medium heat until hot. Stir in the butter and corn starch mixture until the sauce is thickened. Dish it up and serve it hot.
1- You can replace the bladed roast beef with stewed beef or Brisket. It is not recommended to use the sirloin as it is not suitable for simmer.
2- Cook the vegetables before simmer can make it taste better.
3- It is always recommend to use the fresh herbs.
4- You can replace the tomato paste with other sauce like pasta sauce, or korean bbq sauce.
5- Seasoning the sauce before adding the corn starch mixture. Adjust the taste according to your preference.
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