Miso Ginger Chuck Roast Bowls with Cucumber Salad
Miso Ginger Chuck Roast Bowls with Cucumber Salad
Ingredients
For the Miso Ginger Chuck Roast
- 2 pounds boneless beef chuck roast, trimmed of excess fat
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons white miso paste
- 2 tablespoons fresh ginger, grated
- 4 garlic, cloves, minced
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 cup water
For the Cucumber Salad
- 1 English cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon sesame seeds, toasted
- 1/4 teaspoon red pepper flakes, optional
For the Bowls
- 2 cups white rice, uncooked
- 2 heads bok choy, halved lengthwise
- 1 tablespoon vegetable oil
- 2 green onions, sliced, for garnish
Instructions
- 1
Preheat oven to 325°F. In a large Dutch oven or oven-safe pot, combine the soy sauce, mirin, sake, white miso paste, grated ginger, minced garlic, brown sugar, sesame oil, and water. Whisk until the miso paste is fully dissolved and ingredients are well combined.
⏱️ 5 min•🌡️ 325
- 2
Add the trimmed chuck roast to the Dutch oven, ensuring it is mostly submerged in the liquid. Cover the Dutch oven tightly with a lid.
⏱️ 2 min
- 3
Braise the chuck roast in the preheated oven for 3 to 4 hours, or until the meat is fork-tender and easily shredded. Flip the roast once halfway through cooking.
⏱️ 210 min•🌡️ 325
- 4
While the roast is cooking, prepare the cucumber salad. In a medium bowl, combine the thinly sliced cucumber, rice vinegar, granulated sugar, toasted sesame seeds, and red pepper flakes (if using). Toss gently to combine. Set aside to marinate.
⏱️ 10 min
- 5
About 30 minutes before the roast is done, cook the white rice according to package directions.
⏱️ 25 min
- 6
Once the chuck roast is tender, carefully remove it from the Dutch oven and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the braising liquid in the Dutch oven and stir to coat.
⏱️ 8 min
- 7
Heat a grill pan or outdoor grill to medium-high heat. Brush the cut sides of the bok choy with vegetable oil. Grill the bok choy for 2-3 minutes per side, or until slightly charred and tender-crisp.
⏱️ 7 min
- 8
To assemble the bowls, divide the cooked white rice among serving bowls. Top with a generous portion of the shredded miso ginger chuck roast and some of the braising liquid. Arrange grilled bok choy and a portion of the cucumber salad alongside the beef. Garnish with sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Ginger Chuck Roast Bowls with Cucumber Salad
For the Miso Ginger Chuck Roast
- 2 pounds boneless beef chuck roast, trimmed of excess fat
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons white miso paste
- 2 tablespoons fresh ginger, grated
- 4 garlic, cloves, minced
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 cup water
For the Cucumber Salad
- 1 English cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon sesame seeds, toasted
- 1/4 teaspoon red pepper flakes, optional
For the Bowls
- 2 cups white rice, uncooked
- 2 heads bok choy, halved lengthwise
- 1 tablespoon vegetable oil
- 2 green onions, sliced, for garnish
Instructions
- 1
Preheat oven to 325°F. In a large Dutch oven or oven-safe pot, combine the soy sauce, mirin, sake, white miso paste, grated ginger, minced garlic, brown sugar, sesame oil, and water. Whisk until the miso paste is fully dissolved and ingredients are well combined.
⏱️ 5 min•🌡️ 325 - 2
Add the trimmed chuck roast to the Dutch oven, ensuring it is mostly submerged in the liquid. Cover the Dutch oven tightly with a lid.
⏱️ 2 min - 3
Braise the chuck roast in the preheated oven for 3 to 4 hours, or until the meat is fork-tender and easily shredded. Flip the roast once halfway through cooking.
⏱️ 210 min•🌡️ 325 - 4
While the roast is cooking, prepare the cucumber salad. In a medium bowl, combine the thinly sliced cucumber, rice vinegar, granulated sugar, toasted sesame seeds, and red pepper flakes (if using). Toss gently to combine. Set aside to marinate.
⏱️ 10 min - 5
About 30 minutes before the roast is done, cook the white rice according to package directions.
⏱️ 25 min - 6
Once the chuck roast is tender, carefully remove it from the Dutch oven and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the braising liquid in the Dutch oven and stir to coat.
⏱️ 8 min - 7
Heat a grill pan or outdoor grill to medium-high heat. Brush the cut sides of the bok choy with vegetable oil. Grill the bok choy for 2-3 minutes per side, or until slightly charred and tender-crisp.
⏱️ 7 min - 8
To assemble the bowls, divide the cooked white rice among serving bowls. Top with a generous portion of the shredded miso ginger chuck roast and some of the braising liquid. Arrange grilled bok choy and a portion of the cucumber salad alongside the beef. Garnish with sliced green onions.
⏱️ 5 min