Korean Slow-Cooked Beef

1. Bring the beef to room temperature for approximately 1 hour before cooking.
2. Preheat the oven to 140°C.
3. Heat a heavy-based, ovenproof pot over medium-high heat. Rub the beef lightly with the oil, then sear on all sides until deeply browned and caramelised, around 5-8 minutes total.
4. Meanwhile, place all marinade ingredients into a small blender or food processor and blend until smooth and glossy. If using ginger, add it here for extra warmth and depth of flavour.
5. If using carrots, arrange them in the base of the pot beneath the beef.
6. Once the beef is sealed, turn off the heat and pour the marinade over the roast, allowing it to coat the beef and settle into the pan. Pour ½ cup water carefully around the outside of the beef.
7. Cover with a tight-fitting lid and transfer to the oven. Cook for approximately 5 hours, or until the beef is tender enough to pull apart easily with a spoon or fork.
8. Remove from the oven and allow the beef to rest for 15 minutes with the lid on.
9. To serve, gently pull the beef into large pieces and spoon generously with the rich cooking sauce. Serve alongside steamed rice and crisp cucumber salad or greens, finished with sesame seeds and spring onion if desired.

Don’t rush the browning
Taking a few extra minutes to caramelise the beef properly at the beginning to build a deeper, richer flavour in the final sauce.

Low and slow is key
If the beef isn’t quite falling apart yet, it simply needs more time. Every cut is slightly different, so allow a little flexibility.

Rest
I find resting, even a slow cooked cut of meat, allows it to relax and pull apart better. Try 10-15 mins for this one.

Keep the liquid gentle
You want the sauce lightly bubbling rather than boiling aggressively — this keeps the meat tender and juicy.

Even better the next day
Like most slow-cooked dishes, the flavour deepens overnight, making leftovers perfect for pies, toasties or pasta the following day.