About
Black Vinegar Beef is the kind of main course that may not even need sides. Sure, you can pile the succulent, tangy, delicately seasoned beef on top of white rice or with a veggie stir-fry. But you'll be tempted to eat Black Vinegar Beef straight with a fork because it is just that good! This slow cooked deliciousness is absolutely that good!
Ingredients
- For the beef:
- 1/2 cup dark brown sugar
- 1/2 cup Zhenjiang or Chinkiang black vinegar
- 1/4 cup water
- 5 (1/4-inch-thick) slices fresh ginger
- 2 whole star anise
- 1 teaspoon salt
- 1 (3-pound) beef chuck roast, trimmed
- 1/2 large sweet onion, cut into 1/4-inch-thick slices
- 1/2 teaspoon ground black pepper
- Optional, for serving:
- 1/2 cup fresh ginger, julienned
- 1 cup fresh cilantro, coarsely chopped
- 4 scallions, thinly sliced
- 2 fresh red Thai chiles, thinly sliced
Directions
Step 1 -In a 6-quart slow cooker, add the brown sugar, the black vinegar, the water, 5 of the ginger slices, the star anise, and the salt and stir to combine.
Step 2 -Add the beef to the vinegar mixture and turn it to coat.
Step 3 -Scatter the onion slices on top of the chuck roast.
Step 4 -Sprinkle the beef mixture with the black pepper.
Step 5 -Cover the slow cooker and cook until the beef is tender, about 6 hours on high or 8 hours on low.
Step 6 -Using a slotted spoon, transfer the beef mixture to a large bowl.
Step 7 -Remove and discard the star anise and the ginger slices from the cooking liquids.
Step 8 -Using two forks, shred the beef coarsely while removing and discarding the fat.
Step 9 -Skim the fat from the cooking liquid.
Step 10 -Add the beef mixture to the cooking liquids in the slow cooker and stir to combine.
Step 11 -Serve the beef mixture topped with the cooking liquids, the remaining julienned ginger, the cilantro, the scallions, and the chiles.
