Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1 cup soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup mirin
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 inches ginger, sliced
- 2 star anise
- 2 cinnamon sticks
- 1 tsp black peppercorns
- 1 tbsp vegetable oil
- 2 tbsp cornstarch
- 2 tbsp water
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
- Tongs
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
3. Season beef chuck roast with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
4. In the same pot, add sliced onions, minced garlic, and sliced ginger. Cook until fragrant, about 2-3 minutes.
5. Add soy sauce, water, brown sugar, rice vinegar, honey, and mirin to the pot. Stir to combine.
6. Add star anise, cinnamon sticks, and black peppercorns to the pot.
7. Return the seared beef to the pot, making sure it's fully submerged in the liquid.
8. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the beef is tender and falls apart easily.
9. Remove the pot from the oven and transfer the beef to a cutting board. Let it rest for 10-15 minutes.
10. In the meantime, strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids.
11. In a small bowl, whisk together cornstarch and water until smooth. Add the cornstarch slurry to the saucepan and whisk to combine.
12. Cook the sauce over medium heat until it thickens, about 5-7 minutes.
13. Slice the beef against the grain and serve with the thickened sauce.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 487
Fat: 22g
Carbohydrates: 36g
Protein: 39g
Sodium: 3,800mg
Sugar: 29g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or short ribs.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Mirin can be substituted with sweet sherry or Chinese rice wine.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add sliced carrots, potatoes, or mushrooms to the pot for a heartier meal.
- Use chicken or pork instead of beef for a different flavor.
- Add a spicy kick by adding sliced jalapeños or red pepper flakes to the pot.
Tips and Tricks:
- Make sure to sear the beef before braising it to develop a crust and enhance the flavor.
- Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid to ensure even cooking and prevent the liquid from evaporating too quickly.
- Let the beef rest before slicing it to allow the juices to redistribute and prevent it from drying out.
- Use the leftover braising liquid as a base for soups or stews.
Storage Instructions:
Refrigerate leftover beef and sauce in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the beef and sauce in a saucepan over low heat until warmed through.
Presentation Ideas:
Serve the sliced beef on a platter and drizzle the thickened sauce over it. Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
- Sliced red chili peppers
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled cucumbers
- Kimchi
Suggested Side Dishes:
- Steamed bok choy
- Roasted sweet potatoes
- Garlic fried rice
- Miso soup
Troubleshooting Advice:
- If the beef is tough, it needs to be cooked longer. Return it to the oven and check it every 30 minutes until it's tender.
- If the sauce is too thin, add more cornstarch slurry and cook it longer until it thickens to your desired consistency.
- If the sauce is too salty, dilute it with more water or unsalted broth.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
- Store leftover beef and sauce in the refrigerator within 2 hours of cooking.
- Reheat leftover beef and sauce to an internal temperature of 165°F before serving.
Food History:
Sweet soy sauce braised beef is a popular dish in Chinese cuisine, particularly in the Shanghai region. It's a slow-cooked dish that's traditionally made with soy sauce, sugar, and spices. The long cooking time allows the beef to absorb the flavors of the braising liquid, resulting in a tender and flavorful dish.
Flavor Profiles:
Sweet, savory, umami, slightly spicy
Serving Suggestions:
Serve the sweet soy sauce braised beef as a main dish for dinner or lunch. It's a comforting and satisfying meal that pairs well with steamed rice and vegetables.
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Taste: Savory, Sweet, Umami, Tangy, Caramelized