Pulled beef with caramelized carrots
5 servings
120 minutes
Pulled beef with caramelized carrots is a dish that embodies the depth of American cuisine with a hint of Asian spices. Tender beef cooked with star anise, cinnamon, and cumin gains a rich aroma and soft texture. Fried carrots become crispy and sweet, while sesame and spicy oil add zest. This dish pairs perfectly with rice or fresh vegetables, creating a balance between sweetness, spiciness, and tenderness of the meat. Such recipes are popular among street food lovers and restaurant concepts where depth of flavor and contrast of textures are valued. It suits both a cozy family dinner and a vibrant culinary experiment revealing new gastronomic facets.
1
For hot oil, finely chop chili pepper, leek, and garlic. Heat vegetable oil in a pan and blanch the chopped vegetables in it. Then cool and strain through a fine sieve.
- Thai bird's eye chili: 20 g
- Leek: 20 g
- Garlic: 1.5 clove
- Vegetable oil: 300 ml
2
Boil the beef until cooked with the addition of star anise, cinnamon, cumin, and soy sauce. Cool and tear by hand into small pieces, removing fat and sinews.
- Beef tenderloin: 800 g
- Star anise: 10 g
- Cumin: 5 g
- Cinnamon sticks: 1 piece
- Dark soy sauce: 1 teaspoon
- Light soy sauce: 2 teaspoons
3
Peel the carrot and cut it into thin strips, then place it in a bowl. Dissolve sugar in 50 ml of water, add the resulting syrup to the carrot and mix well. Fry the carrot in hot oil until golden brown. Transfer to a paper towel and let sit for a few minutes. Then mix with sesame seeds and spicy oil in the bowl.
- Carrot: 500 g
- Sugar: 50 g
- Sesame seeds: 5 g
- Vegetable oil: 300 ml
4
Sprinkle shredded beef with corn starch and fry in hot oil until golden brown.
- Beef tenderloin: 800 g
- Cornstarch: 20 g
5
Before serving in deep plates, first place the beef, and then add the carrot on top.
