Slow Cooker Black Vinegar Braised Beef
Chinese Black Vinegar brings a complex depth to this recipe. The overall dish is sweet, savory and rich, with star anise and fresh ginger.
- 1/2 cup Dark Brown Sugar
- 1/2 cup Chinkiang Black Vinegar*
- 1/4 cup Water
- 5-7 1/4-inch thick slices of Fresh Ginger. plus 1/4 cup Ginger, sliced into matchsticks
- 2 Whole Star Anise
- 2 tsp. Kosher Salt
- 1 3-lb. Chuck Roast, trimmed
- 1 small Sweet Onion, sliced into 1/4-inch wedges
- 1/2 -1 tsp. Fresh Cracked Black Pepper
- 1 tbsp. Fly By Jing Sichuan Chili Crisp, plus more to taste
- 1/2 cup Dry Roasted Peanuts, chopped
- 1/2 bunch Cilantro, rough chopped
Combine the fresh ginger, dark brown sugar, star anise, black vinegar, water and salt in the pot of your slow cooker.
Place the roast in the pot with the liquid and turn it once to coat the beef. Then sprinkle the roast with pepper and scatter the onions in the pot.
In a dedicated slow cooker, set the cooker to high and cook for six hours, or low for 8 hours. In an InstantPot, press the Slow Cook button until the display reads More, or High (depending on your model). Set the timer for 8 hours. At hour 5, flip the pot roast over to ensure an evenly cooked roast. (In a dedicated slow cooker, you don't need to flip the roast)
Transfer the roast to a cutting board and cut or pull the meat apart, into thick pieces. Then return the meat to the braising liquid in the pot.
Use tongs to arrange the pot roast pieces on top of rice vermicelli or plain rice.
Ladle on some of the braising liquid and top with julienned ginger.
Drizzle the chili crisp over the platter and sprinkle on the chopped peanuts.
Top with chopped cilantro.
To make a Chinkiang vinegar substitute: Use 2 tsp. balsamic and 1 tsp. rice vinegar for every 1 tbsp. Black Vinegar. This recipe calls for 8 tbsp. (or 1/2 cup) Black Vinegar