Red Braised "Short Ribs" (Chuck Roast)
Directions
- 1Cut chuck roast into short rib-sized pieces. Season with salt, pepper, garlic powder, cumin, and a little sugar. Rub in some olive oil.
- 2Sear on high heat until all sides are golden brown.
- 3Meanwhile, prepare veggies: half an onion, two tomatoes, and three carrots, cut into chunks.
- 4Remove the seared meat from the pan.
- 5In the same pan, toss in your veggies and saute for 3-4 minutes until fragrant.
- 6Add minced garlic.
- 7Add the meat back in.
- 8Season with a third cup mirin, a third cup soy sauce, a teaspoon of chicken bouillon, sesame oil, and half a teaspoon of cinnamon.
- 9Add five cups of water and simmer for 1.5 to 2 hours until you can break the meat with a fork.
- 10Serve over mashed potato and asparagus.
Ingredients
- 1 chuck roast
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
- 1 pinch cumin
- 1 pinch sugar
- 1 tablespoon olive oil
- 0.5 onion
- 2 tomatoes
- 3 carrots
- 1 third cup mirin
- 1 third cup soy sauce
- 1 teaspoon chicken bouillon
- 1 teaspoon sesame oil
- 0.5 teaspoon cinnamon
- 5 cups water
- 1 serving mashed potato
- 4 stalks asparagus
Equipment
knifecutting boardwok or large panspoonfork
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