My F&W
quick save (...)
Japanese-Inspired Pot Roast
© Kana Okada

Japanese-Inspired Pot Roast

  • ACTIVE: 1 HR
  • TOTAL TIME: 4 HRS 15 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE
  1. One 4-pound chuck eye roast or other chuck roast, tied
  2. Kosher salt and freshly ground pepper
  3. All-purpose flour, for dusting
  4. 1/4 cup extra-virgin olive oil
  5. 1 large onion, coarsely chopped
  6. 3 garlic cloves
  7. 6 slices ginger
  8. 3 cups beef stock or low-sodium broth
  9. 1/2 cup mirin
  10. 1/2 cup soy sauce
  11. 1/2 star anise pod
  12. 1/2 pound shiitake mushroom caps
  13. 1 pound large carrots, sliced diagonally 1/2 inch thick
  14. 1 1/2 pounds daikon, peeled and cut into 2-inch chunks
  15. 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
  1. Preheat the oven to 300°. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
  2. Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes. Add the stock, mirin, soy sauce and star anise and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.
  3. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.
  4. Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots and daikon. Cover and braise in the oven for 45 minutes, until the vegetables are tender.
  5. Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
  6. Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.
Serve With Rice or udon noodles.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.