Slow-cooked Beef Sukiyaki #glutenfree #glutenfreecooking #glutenfreerecipe

This delicious slow cooked main is a one pot wonder on a Winter evening. It is a simple meal where the cheaper cuts of beef cook down to a beautiful gravy beef full of flavour and wholesome goodness.
Ingredients:
I kg diced beef (this is perfect dish for cheaper cuts of beef as they cook down to a beautifully moist, melt in your mouth goodness).
6 Eggs - boiled and shelled
8 Baby Potatoes - peeled
2 Carrots - cut into length strips
4 slices of ginger
5 Garlic Cloves - peeled and finely chopped or crushed
2 Spring Onions - diced
1 cup Japanese Soy Sauce
3/4 cup Sugar
1/2 cup Mirin ( or Rice Wine)
1 tablespoon Dark Soy Sauce
1 packet of Chinese Glass Noodle, Rice Noodle or Bean Thread Noodle (whatever you call them, but must be gluten free) soaked in water

Method:

Place beef in pot, add water to cover, and boil for a few minutes. Drain and throw away the dirty water.  
Wash meat off, place back in pot and cover with new water.
Add garlic, ginger and spring onions and bring to boil lower heat and slow cook for about one to one and a half hours.
Add all other ingredients, except the rice noodles, and slow cook for a further 1 hour or until beef is tender and the sauce is reduced to a lovely mixture.  
Before serving drain noodles and stir into the pot and serve.

Tip:

This dish can also be done in the pressure cooker. After boiling the beef and discarding the water, place the washed beef into pressure cooker with all the ingredients. Stir through and put lid on cooker and bring up to pressure and cook for  20mins under pressure. Remove from heat and allow the pressure to come down. Stir and serve!

Enjoy!

Slow cooked Beef Sukiyaki