Asian Braised Beef in Coconut Water | With Rice Noodles, Peanuts and Greens
While most braises can be rich, we've kept this irresistible Asian meal light with coconut water, star anise and cassia bark. As it simmers, the aromatic stock infuses the beef brisket, then reduces into a fragrant broth to serve with gluten-free rice noodles, roasted peanuts and crisp greens. The best part? A slow cooker does all the work for you, which means prep, step away and enjoy more time with guests.
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What we send
- Ginger, 6 garlic cloves, 4 banana shallots
- Beef brisket
- 1L (4 cups) coconut water
- 2g star anise
- 3 cassia bark sticks
- 80ml (⅓ cup) fish sauce
- 300g snow peas
- 600g Chinese broccoli
- 40g roasted peanuts
- 2 Vietnamese mint, coriander, 1 long red chilli
- 375g packet flat rice noodles
What you’ll require
- 2 tbs raw or white sugar
- 1 tbs cornflour
Utensils
- Fine grater
- Slow cooker
- Colander
1. Prepare ingredients
Peel and finely grate the ginger. Crush or finely chop the garlic. Thinly slice the banana shallots. Cut the beef brisket in half lengthwise, then in quarters crosswise (approximately 5cm chunks).
2. Slow-cook beef and stock
Put the ginger, garlic, shallots, beef, coconut water, star anise, 2 cassia bark sticks (reserve the remaining stick for the dessert), fish sauce and 2 tbs raw sugar in a slow cooker. Cook, covered, on low heat for 8 hours or until the beef is very tender (it will almost be falling apart).
3. Prepare vegetables
Meanwhile, trim the snow peas, removing the string from one side. Trim the Chinese broccoli, then cut into 5cm lengths, keeping the leaves and stems separate. Coarsely chop the peanuts. Pick the mint and coriander leaves, discarding stems. Thinly slice the chilli on an angle.
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4. Reduce braising liquid
Remove the beef from the braising liquid with a slotted spoon and set aside. Increase the slow cooker heat to high. Whisk 1 tbs cornflour and 125ml (½ cup) of the braising liquid until smooth. Stir the cornflour mixture into the braising liquid in the slow cooker and cook, uncovered, for 15 mins or until slightly thickened.
5. Soften noodles
Meanwhile, put the rice noodles in a heatproof bowl, cover with boiling water and stand for 12-15 mins until just tender. Drain, refresh under cold water and drain again.
6. Get ready to serve
Coarsely shred the beef. Add the beef, snow peas, broccoli stems and broccoli leaves to the broth and cook for 5 mins or until the vegetables are tender and the beef is warmed through. Divide the noodles, beef, vegetables and broth among bowls. Scatter with the herbs, peanuts and chilli to serve.
Slow Cooker Chocolate and Cherry Self-Saucing Pudding | With Coconut and Pistachios
Starring naturally creamy coconut, rich Dutch cocoa and nutty almond meal in place of heavy dairy, chocolate and flour, this gooey, saucy, gluten-free pudding studded with sweet morello cherries follows in the same spirit as the main - light, easy to whip up and downright irresistible. Simply pile into a slow cooker, set the timer and dish up two hours later.
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What we send
- 680g jar morello cherries
- 200g almond meal
- 125g cocoa powder
- 5g baking powder
- 400ml can coconut milk
- 100g maple syrup
- 40g pistachio nuts
- 40g shredded coconut
What you’ll require
- 2 eggs
- Pinch of salt
Utensils
- Small 4L (16 cup) slow cooker
- Sieve
- Small saucepan
- Medium frypan
1. Drain cherries
Lightly grease the slow cooker. Drain the cherries in a sieve over a small saucepan to catch the juice. Set the cherries and juice aside separately.
2. Combine dry ingredients
Put the almond meal, cocoa powder and baking powder in a large bowl and stir well to combine, making sure there are no lumps.
3. Combine wet ingredients
Put 2 eggs, 270ml of the coconut milk (the remaining coconut milk won't be used in this dish) and 2½ tbs of the maple syrup in a separate bowl and whisk until well combined.
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5. Bake pudding
Add the remaining maple syrup, a pinch of salt and the cassia bark stick (reserved from the recipe bag) to the cherry juice in the saucepan. Bring to the boil, then strain the hot syrup over the batter. Cook the pudding on low heat for 2 hours or until the pudding is just firm to the touch.
6. Toast toppings
While the pudding is cooking, put the pistachios in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly coloured. Transfer to a board to cool. Add the coconut to the pan and toast, tossing, for 3-4 mins until golden. Transfer to a bowl. Coarsely chop the pistachios. Scatter the pudding with the pistachios, coconut and remaining cherries, then divide among bowls to serve.
Happy slow cooking!
