Korean-Inspired Braised Beef
Korean-Inspired Braised Beef
Ingredients
For the Braised Beef
- 3 pounds chuck roast, or blade roast
- 1 apple, grated
- 1/3 cup gochujang
- 1 onion, medium, diced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 cups beef broth
- 1/2 cup low sodium soy sauce
- 1/2 cup kimchi, chopped, optional
Instructions
- 1
Place the chuck roast into a Dutch oven or slow cooker. Ensure it fits snugly but has enough space for the braising liquid.
⏱️ 2 min
- 2
In a medium-sized bowl, combine the grated apple, gochujang, diced onion, minced garlic, minced ginger, honey, apple cider vinegar, beef broth, and low sodium soy sauce. Whisk well until all ingredients are thoroughly combined and the gochujang is dissolved.
⏱️ 10 min
- 3
Pour the prepared mixture evenly over the beef roast in the Dutch oven or slow cooker, ensuring the beef is mostly submerged in the liquid.
⏱️ 2 min
- 4
If using, add the chopped kimchi to the braising liquid around the beef.
⏱️ 1 min
- 5
Cover the Dutch oven or slow cooker with its lid. Cook on low heat until the beef is fall-apart tender. This will take approximately 4-6 hours in a slow cooker on low, or 3-4 hours in a Dutch oven in an oven preheated to 325°F (160°C).
⏱️ 240 min•🌡️ 325
- 6
Once the beef is tender, carefully remove it from the braising liquid and place it on a cutting board. Using two forks, shred the beef into desired pieces. Skim any excess fat from the braising liquid if desired.
⏱️ 5 min
- 7
Return the shredded beef to the braising liquid and stir to combine. Serve the Korean-Inspired Braised Beef hot over steamed rice, drizzling generously with the extra sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean-Inspired Braised Beef
For the Braised Beef
- 3 pounds chuck roast, or blade roast
- 1 apple, grated
- 1/3 cup gochujang
- 1 onion, medium, diced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 cups beef broth
- 1/2 cup low sodium soy sauce
- 1/2 cup kimchi, chopped, optional
Instructions
- 1
Place the chuck roast into a Dutch oven or slow cooker. Ensure it fits snugly but has enough space for the braising liquid.
⏱️ 2 min - 2
In a medium-sized bowl, combine the grated apple, gochujang, diced onion, minced garlic, minced ginger, honey, apple cider vinegar, beef broth, and low sodium soy sauce. Whisk well until all ingredients are thoroughly combined and the gochujang is dissolved.
⏱️ 10 min - 3
Pour the prepared mixture evenly over the beef roast in the Dutch oven or slow cooker, ensuring the beef is mostly submerged in the liquid.
⏱️ 2 min - 4
If using, add the chopped kimchi to the braising liquid around the beef.
⏱️ 1 min - 5
Cover the Dutch oven or slow cooker with its lid. Cook on low heat until the beef is fall-apart tender. This will take approximately 4-6 hours in a slow cooker on low, or 3-4 hours in a Dutch oven in an oven preheated to 325°F (160°C).
⏱️ 240 min•🌡️ 325 - 6
Once the beef is tender, carefully remove it from the braising liquid and place it on a cutting board. Using two forks, shred the beef into desired pieces. Skim any excess fat from the braising liquid if desired.
⏱️ 5 min - 7
Return the shredded beef to the braising liquid and stir to combine. Serve the Korean-Inspired Braised Beef hot over steamed rice, drizzling generously with the extra sauce.
⏱️ 5 min