Five-Spice Miso Ginger Braised Beef Chuck Roast

Five-Spice Miso Ginger Braised Beef Chuck Roast

This aromatic beef chuck roast combines savory miso, warming ginger, and Chinese Five-Spice for a flavorful fusion of Eastern and Western cuisines. Slow-braised with onions, carrots, and herbs, this dish delivers meltingly tender beef and a fragrant sauce perfect for spooning over rice or mashed potatoes.

Ingredients (Serves 6–8)

  • For the Roast:

    • 1 (3–4 pound) beef chuck roast
    • Black pepper, to taste
    • 2 tablespoons salted butter
    • 3 yellow onions, peeled (left whole or halved)
    • 3 shallots, peeled (left whole or halved)
    • 4 cloves garlic, chopped
    • 1 tablespoon minced ginger (or 1 tablespoon ginger paste)
    • 2 cups dry white wine
    • 2 tablespoons white miso paste
    • 2 tablespoons tomato paste
    • 1 tablespoon Chinese Five-Spice powder
    • 1½ teaspoons chili flakes (adjust to taste)
    • ¼ cup tamari or soy sauce
    • 2 cups broth (beef, chicken, or vegetable)
    • 2 cups chopped carrots
    • 2 dried bay leaves
    • 6 sprigs fresh thyme

  • For Serving (Optional):

    • Sea salt, for finishing
    • Additional broth or wine (if needed during cooking)
    • Toasted sesame seeds, for garnish
    • Mashed or roasted potatoes (or your favorite side)

Directions

  1. Preheat the Oven:

    • Preheat your oven to 325°F (160°C) with a rack in the center.

  2. Brown the Roast (Optional):

    • In a large, oven-safe Dutch oven set over medium-high heat, melt the 2 tablespoons salted butter.
    • Season the beef chuck roast with black pepper.
    • Sear the roast on each side for about 2–3 minutes until nicely browned. (This step adds depth of flavor but can be skipped if you’re short on time.)

  3. Add Aromatics and Seasonings:

    • Turn off the heat.
    • Arrange the onions, shallots, chopped garlic, and minced ginger (or ginger paste) around the roast.
    • In a small bowl, whisk together the dry white wine, white miso paste, and tomato paste.
    • Pour this mixture over the roast.
    • Sprinkle in the Chinese Five-Spice powder, chili flakes, tamari/soy sauce, and broth.
    • Finally, add the chopped carrots, bay leaves, and thyme sprigs.

  4. Braise the Roast:

    • Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven.
    • Cook for 3½ to 5 hours, or until the meat is extremely tender and shreds easily with a fork.
    • Check halfway through. If the braising liquid is low, add a splash of broth or wine to keep the onions partially submerged.

  5. Caramelize on High Heat:

    • Once the roast is fork-tender, increase the oven temperature to 425°F (220°C).
    • Remove the lid and continue cooking for 20 minutes, or until the top of the roast is deeply caramelized.
    • If the sauce reduces too much, add a bit more broth or wine to maintain moisture.

  6. Serve and Garnish:

    • Carefully take the Dutch oven out of the oven and let the roast rest for 5–10 minutes.
    • Discard the bay leaves and thyme sprigs. Skim off any excess fat from the surface, if desired.
    • Slice or shred the beef and arrange it on a platter with the carrots and onions.
    • Drizzle everything with the fragrant sauce.
    • Finish with a sprinkle of sea salt and garnish with toasted sesame seeds if you like.
    • Pair with mashed or roasted potatoes, or serve over steamed rice. Enjoy!

Serving Suggestions and Tips

  • Serving Size: This recipe serves 6–8 people.
  • Adjusting Spice Level: Increase or decrease the chili flakes based on your spice preference.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in a 325°F (160°C) oven until warmed through.
  • Make Ahead: Cooking the roast a day in advance allows flavors to deepen. Reheat before serving for an even richer taste.
  • Side Ideas: Mashed potatoes, roasted vegetables, or steamed rice all complement the savory flavors of this roast.
  • Wine Pairing: A medium- to full-bodied red wine (like Cabernet Sauvignon or Zinfandel) harmonizes nicely with the bold spices and rich beef.

Indulge in this Five-Spice Miso Ginger Braised Beef Chuck Roast for a mouthwatering, fall-apart-tender meal that fuses East and West in a satisfying way!

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