Slow-Cooked Miso and Ginger Beef

_{BEEF INGREDIENTS:}

• 1.2kg beef bolar roast
• Salt and pepper
• 1 Tbsp coconut oil

_{SAUCE INGREDIENTS:}

• 1 brown onion, sliced
• 1 Tbsp minced garlic
• 2 Tbsp minced ginger
• 4 Tbsp miso paste
• 3 Tbsp soy sauce
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 1½ cups beef stock or bone broth

_{INSTRUCTIONS:}

1. Pat the beef dry and season all over with salt and pepper. Heat the coconut oil in a large frying pan over high heat and sear the beef for 2–3 minutes on each side until browned all over. Transfer to the slow cooker.
2. Reduce the heat to medium, add the onion to the same pan and cook for 3–4 minutes until starting to soften. Add the garlic and ginger and cook for another minute.
3. In a jug, whisk together the miso, soy sauce, honey, rice vinegar and stock until the miso has dissolved. Pour into the pan, scraping up any browned bits from the bottom, and bring to a simmer.
4. Pour the sauce and onion over the beef in the slow cooker. Cover and cook on high for 4 hours (or low for 7–8 hours) until the beef is fork tender.
5. Lift the beef out onto a board. Pour the sauce into a saucepan and simmer over medium–high heat for 10–15 minutes until reduced and glossy.
6. While the sauce reduces, shred the beef with two forks and steam the broccolini for 3–4 minutes until just tender.
7. Return the beef to the sauce and toss to coat. Serve over rice with the greens and spring onions.

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