Ponzu Braised Beef
A tender braised beef dish with beautiful sweet, salty, citrusy Asian inspired flavors.
Servings: 8
Ingredients
- 4 pounds of chuck roast or tender roast
- a neutral oil
- salt and black pepper
- 1 large yellow onion, diced
- 1 large leek, stem and dark greens discarded, thinly sliced
- 1 large carrot, grated
- 6 cloves of garlic, finely minced
- 1 inch of ginger, finely minced or pasted
- 1/4 cup of tomato paste
- 2 tablespoons of gochujang or sambal
- 1/4 cup of brown sugar
- 1/2 cup of ponzu
- 2 cups of beef stock
Instructions
- Preheat your oven to 350°
- Slice your beef into large chunks, dry thoroughly with paper towels and season generously with salt and black pepper
- Place a Dutch oven or large oven safe pot over medium heat and add a thin layer of a neutral oil
- Working in batches, sear the beef pieces on all sides, transfer them onto a plate and set aside
- Add 1 large thinly sliced yellow onion, 1 large thinly sliced leek, 1 large grated carrot, 6 cloves of finely minced garlic and 1 inch of finely minced ginger and sauté for 5-7 minutes or until everything has softened
- Stir 1/4 cup of tomato paste, 2 tablespoons of gochujang or sambal, 1/4 cup of brown sugar and 1/2 cup of ponzu into the vegetables
- Add 2 cups of beef stock, the seared beef and any drippings on the plate into the Dutch oven
- Bring the liquid up to a simmer
- Cover the Dutch oven and transfer into a 350° oven on a rack set below center
- Braise for 2 to 2 1/2 hours or until the beef is very tender
- Shred the beef and enjoy!