Easy 162 min

Miso-Braised Beef with King Mushrooms

african american american_region asian european filipino french japanese thai soup main side sweet spicy sour bitter savory umami hard medium

Prep

36 min

Cook

126 min

Total

162 min

Ingredients (15)

1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips g

1 pinch cayenne pepper, or to taste g

kosher salt and freshly ground black pepper to taste g

2 tablespoons peanut oil g

1 tablespoon butter g

3 king trumpet mushrooms, halved lengthwise g

1 medium yellow onion, diced g

¼ cup sake g

½ cup chicken broth g

3 tablespoons yellow miso g

2 tablespoons maple syrup g

2 tablespoons ketchup g

1 tablespoon rice wine vinegar g

¼ cup thinly sliced red chile pepper g

¼ cup thinly sliced green onions g

Nutrition

kcal

fat

carbs

protein

Instructions

Season beef with cayenne pepper, kosher salt, and pepper.

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.

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.

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.

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.

Stir in green onions, chile pepper, and vinegar. Cover and cook for 5 minutes more. Taste and adjust seasonings.