Check out the stream where I made this recipe!
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β Ingredients
500g beef roast cut
Diced shallots
1/2 onion diced
Minced garlic
1 big leek (just the white part) minced
2 tbsp gochujang
1 tbsp tomato paste
1/3 cup red wine
1/2 can diced tomatoes
1 cup beef stock
2 tbsp soy sauce
Pepper to taste
MSG
1 tsp fish sauce
1 tbsp sugar
1 bay leaf
Cut beef into 1 inch cubes.
In an oven-safe pot, heat up oil and sear beef cubes until brown on all sides.
You might need to do this in 2-3 batches! Make sure the pan is not overcrowded when searing.
Set seared beef aside.
In the same pot, add a bit more oil and saute shallots, onion, garlic, and leek until translucent and tender.
Stir in gochujang and tomato sauce, and saute with minced veggies for 2 min.
Add in red wine and diced tomatoes, bring to a boil to deglaze the pan, using a spatula to scrape off the fond ("browning") from the bottom of the pot.
Let simmer for 5 min, add in beef stock and the remaining seasonings (can adjust to taste).
Preheat oven to 170Β°C.
Add seared meat into pot and let boil and simmer while oven preheats.
Transfer pot with lid on into oven, and let slow roast for 2 hrs.
Check in half way to stir meat for even heating, and replenish some water if most has already evaporated out.
Water level should be enough to almost cover the meat, but not completely.
Once done, check with a fork to see if it can pull apart easily. If not, continue cooking until tender enough to shred.
Shred the meat into the sauce and serve with pasta or carbs of your choice!