Usuba
Braised Beef in a Slow Cooker
The meat becomes tender and juicy thanks to prolonged stewing with a special sauce. Even tough beef is suitable — it softens and literally melts in your mouth.
- Total
- 150 min
- Standard serving
- 267.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the beef into cubes of 2–2.5 cm.
- 2
Step 2
Quickly sear the meat in a pan or multicooker bowl over high heat.
While the meat is frying, mix soy sauce, ketchup, vinegar, and khmeli-suneli in a glass. Add mustard and pepper mix if desired.
- 3
Step 3
Place the browned meat in the slow cooker. Add the prepared sauce and pour in water so that the meat is completely covered.
Set the stewing mode for 2 hours.
- 4
Step 4
While the meat is stewing, finely chop the onion and carrot.
Fry them in a small amount of olive oil in a pan until golden brown.
- 5
Step 5
When the beef is stewed, add the fried onions and carrots to the slow cooker.
Enable evaporation mode to remove excess liquid.
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