CHEFS DANIEL PHALEN, CHRIS ENDEACOTT, ANISHA MANDOL Braised Australian Beef Sirloin with Spaetzel Noodles
- Prep time 0Min
- Cook time 4Hr
- Technique Braise
- Meat Beef
- Cut Clod/Chuck
- Serves 6
This Braised Aussie Beef with Spaetzle Noodles features tender, slow-cooked beef in a rich soy, anise, and ginger braising liquid, served with crispy root vegetables and soft spaetzle noodles. The dish combines deep, savoury flavours and satisfying textures, perfect for a comforting meal.
Ingredients
- 1.8kg beef braising steak
- 720ml soy, anise, and ginger braising liquid
- 2 cups crispy root vegetables
- 2 cups spaetzle noodles, for service
Method
- For the Beef:
Preheat oven to 190°C (375°F). Sear beef in a hot braising pot. Remove and set aside. Deglaze the pot with red wine and return the beef to the pot. Cover three-quarters of the way with the braising liquid, then cover the pot and place it in the oven. Braise for 3-4 hours, or until fork-tender. - For the Vegetables:
Cut vegetables into matchsticks. In a sauté pan with oil, quickly cook the vegetables and set them aside for service. - For the Noodles:
Boil spaetzle noodles in water and strain. - To Plate:
Place a bed of noodles on the bottom of each plate. Top with some of the cooked vegetables and a generous portion of the beef.
