As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth, miso-braised beef dish is cold-weather comfort food at its finest. Miso adds an extra-savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.
Ingredients
- 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips
- 1 pinch cayenne pepper, or to taste
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons peanut oil
- 1 tablespoon butter
- 3 king trumpet mushrooms, halved lengthwise
- 1 medium yellow onion, diced
- ¼ cup sake
- ½ cup chicken broth
- 3 tablespoons yellow miso
- 2 tablespoons maple syrup
- 2 tablespoons ketchup
- 1 tablespoon rice wine vinegar
- ¼ cup thinly sliced red chile pepper
- ¼ cup thinly sliced green onions
Directions
Step 1
Season beef with cayenne pepper, kosher salt, and pepper.
Step 2
Heat peanut oil in a pan over high heat. Add beef and brown for 3 minutes on each side. Turn off the heat and transfer beef to a plate.
Step 3
Let the pan cool slightly, 1 to 2 minutes. Add butter and melt butter in the residual heat. Turn the heat to medium and add mushrooms, cut-sides down. Cook until mushrooms are light brown, 3 to 4 minutes. Flip and continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook onion until slightly golden, 3 to 4 minutes.
Step 4
Pour sake into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in chicken broth, miso, maple syrup, and ketchup, and bring to a simmer. Add browned beef, mushrooms, and any accumulated mushroom juices.
Step 5
Reduce the heat to low or medium-low, cover, and simmer until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
Step 6
Stir in green onions, chile pepper, and vinegar. Cover and cook for 5 minutes more. Taste and adjust seasonings.
Chef’s Notes:
Boneless beef short ribs will also work. You can use vegetable or olive oil instead of peanut oil. You can also use any kind of mushroom if you can't find trumpet mushrooms. Any white wine and vinegar will work for this.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 608 | |
% Daily Value * | |
Total Fat42g | 54% |
Saturated Fat16g | 79% |
Cholesterol138mg | 46% |
Sodium988mg | 43% |
Total Carbohydrate16g | 6% |
Dietary Fiber1g | 3% |
Total Sugars10g | |
Protein36g | |
Vitamin C13mg | 67% |
Calcium38mg | 3% |
Iron4mg | 24% |
Potassium458mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this