Umami-Packed Miso Ginger Braised Chuck Roast

Serves:

4-5

Preparation Time:

10 mins

Cooking Time:

3 hours 30 mins

Ingredients:

1.5kg Farm88 Yearling Beef Chuck Roast, cut into large chunks
1/3 cup low-sodium tamari
2 tbsp miso paste
2 tbsp honey
1 tbsp + 1 tsp rice wine vinegar
3 garlic cloves, minced
3 tbsp fresh ginger, finely grated
1 tsp shichimi togarashi (Japanese 7-spice blend)

Showcase:

Method:

1. Preheat your oven to 160ºC

2. In a small bowl, whisk together the tamari, miso paste, honey, rice wine vinegar, garlic, ginger, and shichimi togarashi until you have a smooth, aromatic marinade.

3. Place your beef chunks into a large Dutch oven or oven-safe pot with a lid. Pour the marinade over the meat, making sure all the pieces are well coated.

4. Cover the pot with the lid and pop it into the preheated oven. Braise for 3 hours, letting the slow cook magic happen! After 3 hours, check if the meat is tender enough to pull apart easily with a fork. If not, cover and cook for another 30 minutes.

5. Once your beef is melt-in-your-mouth tender, it’s ready to serve! Enjoy!

Serving Suggestions:

This versatile braised chuck roast shines no matter how you serve it. Try it over fluffy white rice, tucked in wraps or sliders, or paired with sautéed veggies. The possibilities are endless!