Braised Beef for all Seasons

Name: Braised Beef for all Seasons
Ingredients: 75 g caster sugar; 2 tbsp doenjang (fermented soya bean paste — Korean miso); 1 x 400 g tin of chopped tomatoes; 1 whole garlic bulb; 5 cm piece of ginger; 2 carrots; 2½ kg braising steak, from the butcher if you can, or beef shin or oxtail; 125 ml light soy sauce; 1 onion; Enough water to cover; 1 x 330 ml can of stout, like Guinness; 50 ml fish sauce; 250 ml white wine vinegar; 125 ml dark soy sauce

Preparation info

Difficulty
Complex

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

“If you don’t know, now you know” Notorious B.I.G (Beef. In. Gravy)

Don’t be put off making this recipe because it appears to have a long list of ingredients. You start by burning stuff, and we can all do that and follow by splashing a load of stuff into a tray, which is whacked in an oven for 5 hours. Treat yourself to a bottle of wine or something.

Ingredients

Method