Meltingly Tender Ginger & Soy Braised Beef

Main Dishes

Meltingly Tender Ginger & Soy Braised Beef

5 from 1 vote

Ginger Soy Braised Beef is the ultimate cold-weather comfort food recipe! Chunks of tender beef chuck simmer low and slow in a sweet & savory soy-based broth with loads of aromatics like ginger, garlic, and scallions.

Once the beef is fall-apart tender, serve it up over fluffy steamed rice with my zesty cilantro salsa verde and dinner is served! It's the hands-off easy dinner that you need in your life.

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Prep Time: 25

Cook Time: 3 15

Total Time: 3 40

Makes: 6 servings

Ingredients

Braised Beef

1 tablespoon neutral oil
3.5 lbs well-marbled beef chuck roast, cut into 2-inch cubes
4 scallions, roughly chopped
1 head garlic, cut in half
2 inch piece of ginger, sliced
1/3 cup soy sauce
2 tablespoons white or yellow miso paste
2 1/2 cups beef stock
1/2 cup sake
1/2 cup brown sugar
1 tablespoon orange zest
2 teaspoons cornstarch mixed with 2 tablespoons cold water
kosher salt and freshly cracked black pepper

Cilantro Salsa Verde

1/2 cup olive oil
1/3 cup minced cilantro
2 tablespoons thinly sliced scallions
1/2 small shallot, finely minced
1 serrano, seeds removed, finely minced
1 garlic clove, grated
Juice of 1 orange

Instructions

Preheat an oven to 325 F.
Sear the beef. Heat the oil in a 5-quart Dutch oven over medium heat. Pat the beef pieces dry with a paper towel and season liberally all over with salt and pepper. Arrange the beef pieces in a single layer and sear the beef for 4-5 minutes per side until it’s deeply browned. You may need to do this in batches. Transfer the beef to a plate. Discard all but 1 tablespoon of fat.
Make the braising liquid. Add the sliced ginger, scallions, and garlic to the pot and let them brown in the oil for 2 minutes. Meanwhile, whisk together the soy sauce, beef stock, miso, brown sugar, sake, and orange zest together in a large measuring cup until the sugar has dissolved. Pour the braising liquid into the pot and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Braise. Return the beef to the pot and bring to a gentle simmer. Cover, and transfer to the oven to braise for 3 - 3 1/2 hours (start checking for doneness at 2 1/2 hours). If the liquid is evaporating too quickly, simply add a bit more beef stock to the pot.
Make the salsa verde. While the beef braises, combine the cilantro, scallion, shallot, serrano, garlic, oil, and orange juice together and season with salt and pepper. The sauce gets better as it sits, so I like to make it about an hour before we eat.
Finish the beef. Once the beef is tender and easily shredded with a fork, remove the pot from the oven and let the beef rest in the juices for 15 minutes. Then, transfer the beef to a large bowl. Discard the ginger, garlic, and scallion pieces, and skim off as much of the fat on the surface as possible. Whisk in the cornstarch and water slurry and bring to a simmer for 3-4 minutes. Toss the beef in the sauce once more and then serve right away over rice with the herby sauce on top.

Nutrition

Calories: 631kcalCarbohydrates: 24gProtein: 55gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 183mgSodium: 1351mgPotassium: 1170mgFiber: 1gSugar: 19gVitamin A: 183IUVitamin C: 3mgCalcium: 85mgIron: 7mg