Miso-Braised Chuck Steak with Sesame Noodles
In the UK we tend to think of braising in the context of European slow-cooked stews and casseroles – but the concept of gently cooking tougher cuts of meat in liquid until fall-apart tender is a technique found the world over.
Ingredients
- 2 tbsp of sesame oil
- 1.5kg chuck steak, cut into 5cm pieces
- 2 onions, sliced
- 4 garlic cloves, sliced
- 1 knob of ginger, thumb-sized, sliced
- 3 tbsp of white miso paste
- 1 tbsp of red miso, or more white miso
- 1 tbsp of light soy sauce
- 1 tbsp of mirin
- 1 tbsp of rice vinegar
- 1.2l beef stock
- 600g of fresh egg noodles, cooked
- 1 tbsp of toasted sesame seeds, to garnish
- spring onion greens, sliced, to garnish
Method · 3 h 40 min
- Heat the oven to 150°C. Pour the sesame oil into a large casserole dish. Season the chuck steak heavily with salt, then brown the pieces in batches until golden all over. Set aside
- In the same pan, add the onions, garlic and ginger. Stir-fry until soft and lightly caramelised, then add both the white and red miso pastes and cook out for 1 minute
- Add the soy, mirin, vinegar and beef stock. Add the beef back in and bring everything to a gentle simmer
- Transfer to the oven and cook for 2.5-3 hours – the meat should be fall-apart tender. Skim off as much fat from the top of the liquid as you can, then put the casserole over a high heat and cook until the liquid thickens slightly
- Divide the noodles among bowls, then spoon a generous amount of the brothy beef on top. Garnish with sesame seeds and spring onions
