Spicy Black Bean and Smoked Paprika Braised Chuck

Add some spice to your BBQ repetoire with this hearty winter warmer.

Serves: 4
Preparation: 20 minutes
Cooking: 2 hours
Total: 2 hours 20 minutes


600g chuck steak, trimmed and diced

1 tbsp salted black beans*, soaked in warm water for 5 minutes 

150g Asian mushrooms**, trimmed

Thumb sized piece ginger, cut into fine matchsticks

1 cups salt-reduced beef stock

1 cup Chinese rice wine

2 teaspoons sugar

Rice, sliced spring onions, coriander and Asian greens, to serve


*Salted black beans are available from Asian grocery stores.

**Shitake mushrooms work best.


Preheat the oven to 170°C and place a casserole over a high heat. Coat the beef with some vegetable oil and cook 5 minutes or until coloured. You may need to do this in 2 batches. While the beef is cooking, rinse and squeeze dry the soaked black beans and mash roughly with a fork.

Add the mushrooms and ginger to the beef and cook for 30 seconds, scraping up any sticky bits with a wooden spoon. Add the black beans, stock, rice wine, sugar and ½ cup water and bring up to the boil.

Place the lid on the pan and bake for 2 hours, or until the meat is very tender.

Serve with rice, sliced spring onions, coriander and Asian greens.