Canada’s liquid gold makes everything better
Full disclosure: I love maple syrup. In all honesty, I love maple anything! Canada’s liquid gold is just as delicious in savoury dishes as it is in desserts, and I’ve got the recipe to prove it: an incredible melt-inyour-mouth braised beef roast.
Simmered slowly with maple syrup and tamari (a perfectly balanced salty-sweet combination) and crushed peppercorns, crushed coriander seeds and hot pepper flakes, it’s a riot of comforting, stimulating flavours. But it’s the accompaniment that takes this divine dish to another level: a plateful of toothsome soba noodles prepared with crisp snap peas, garlic, cilantro and toasted cashews.
Whether for a family meal at home or a dinner party, this dish is guaranteed to win over hearts — and stomachs!
Tamari-Maple Braised Beef
3 Ricardo Tested
Beef 11/2 lb (675 g) boneless beef blade roast, cut into 4 pieces 2 tbsp (30 mL) olive oil 1 onion, chopped 1/2 tsp (2 mL) red pepper flakes 1/2 tsp (2 mL) crushed black peppercorns 1/2 tsp (2 mL) crushed coriander seeds 1/2 cup (125 mL) maple syrup 1/2 cup (125 mL) tamari 1/2 cup (125 mL) chicken broth 1 red bell pepper, diced
Soba noodles
1/2 lb (225 g) soba (Japanese buckwheat noodles) 3 cups (100 g) sugar snap peas, halved lengthwise 2 tbsp (30 mL) vegetable oil 4 garlic cloves, chopped 2 tbsp (30 mL) unsalted cashews, toasted and coarsely chopped 2 tbsp (30 mL) chopped cilantro
For the beef With the rack in the middle position, preheat the oven to 325 F (170 C). In an ovenproof pot or Dutch oven over medium-high heat, brown the meat on all sides in the oil. Season with pepper. Set aside on a plate.
In the same pot over medium heat, brown the onion, adding oil if necessary. Add the spices and continue cooking for about 1 minute. Return the meat to the pot and add the remaining ingredients. Bring to a boil. Cover, transfer to the oven and cook for 2-1/2 hours or until the meat is fork tender.
For the noodles In a pot of salted boiling water, cook the noodles until al dente. Drain and oil lightly. Set aside. In a skillet over medium heat, stir-fry the peas in the oil until al dente. Season with salt and pepper.
Add the garlic and cook for 1 minute more. Add the noodles and continue cooking until heated through. Adjust the seasoning. Divide noodles among bowls. Top with beef and drizzle with cooking juices. Garnish with cashews and cilantro.
Makes 4 servings.