Neven Maguire's Braised Asian Beef Hot Pot

INGREDIENTS

• 1 Simply Better Irish Angus Eye of the Round Beef Joint
• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 4 Large Garlic Cloves, thinly sliced
• 1 Red Chilli, cut into thin rings
• 20g Packet Fresh Coriander, finely chopped (including stalks)
• 250ml Simply Better Slow Cooked Bone Broth
• 3 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
• 3 Tbsp. Simply Better Irish Made Hoisin Sauce
• 300g Organic Jasmine Rice
• 1 Simply Better Asian Green Vegetables
• 2 Tbsp. Simply Better Handmade Peanut & Chilli Rayu
• Sea Salt
• Freshly Ground Black Pepper

DIRECTIONS

1. Remove the eye of the round beef joint from the packaging, cut off the string and dry with kitchen paper. Leave on a plate for 1 hour to come back to room temperature.
2. Preheat the oven to 220°C (225°F/Gas Mark 7). Heat a 2 litre casserole pot over a high heat. Season the beef lightly with salt and plenty of black pepper. Add half the oil and sear the beef all over until well browned and the fat has gone golden brown, This will take 3-4 minutes, then put on a plate.
3. Tip the garlic and chilli into the casserole and stir-fry for 1 minute with a wooden spatula until sizzling. Pour in the bone broth and allow to bubble down a little, then stir in the soy & ginger and hoisin sauce with most of the coriander, reserving a handful of the leaves to garnish.
4. Put the beef back into the casserole pot, fat side up and roast 90 minutes at 180°C (350°F/Gas Mark 4).
5. Remove the braised beef from the oven and cover the joint loosely with tin foil, then leave to rest for 20 minutes. Meanwhile, rinse the rice in a sieve under cold running water. Tip into a saucepan and add a pinch of salt and cover with enough water to come 2cm above the rice (the first joint on your little finger is a good guide). Bring to a simmer, then stir well to separate the grains. Cover and cook over a low heat for 8 minutes, then turn off the heat and leave to steam undisturbed for another 10 minutes for perfectly fluffy rice.
6. Heat a wok over a high heat and add the rest of the oil. Tip in the Asian green vegetables and stir-fry according to packet instructions. Drizzle over the dressing. Transfer the beef to a carving board and carve into slices, then arrange on plates with the Jasmine rice and Asian green vegetables. Drizzle the peanut & chilli rayu over the rice and scatter the reserved coriander on the beef to serve.

Top Tip: For a speedy dinner, cut any leftover beef into strips and use in a quick stir-fry with plenty of crunchy vegetables, drizzling any remaining sauce in at the end to glaze. Serve with freshly cooked Jasmine rice.