Korean Beef Chuck Roast (Recipe 63 of 150)

Photo from Martha Stewart

Holy moly this was good! And I have enough leftovers for one more meal and one for the Pantry Goat.
 

Super simple, quick recipe. Spicy if you use the full 1.5 Tablespoon of gochujang. I used just a tablespoon and it was way spicy. 

I served this with rice. The sauce makes a nice gravy over the rice. 

Korean Beef Chuck Roast

Recipe from Martha Stewart

Serves 6

4 pounds beef chuck, tied

Coarse salt and freshly ground pepper

1/4 c safflower oil

1 large onion, peeled and chopped (2 cups)

6 large garlic cloves, peeled

1/4 c minced ginger

1/2 c sake

1/4 c mirin

2 c low-sodium chicken broth

3 T gochujang (Korean pepper paste)

4 carrots (9 ounces), cut in 2-inch pieces, halved lengthwise if large

1/2 pound shiitake mushrooms, stemmed and sliced (3 cups)

Preheat oven to 350 degrees. Season beef with 1 tablespoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large 6-quart Dutch oven over medium-high. Add beef and brown on all sides, about 15 minutes. Pour off fat and wipe pot with a paper towel.

Reduce heat to medium and add remaining 2 tablespoons oil, onion, and garlic. Cook 3 minutes, stirring occasionally and scraping up brown bits on bottom of pan, until softened. Add ginger and cook, stirring, 1 minute. Add sake, mirin, broth, and gochujang. Bring to a boil, stirring to dissolve gochujang. Return beef and accumulated juices to pan and bring back to a boil. Cover and transfer to oven. Cook, flipping a few times and adding carrots halfway through, 2 hours. Remove pot from oven and stir mushrooms into sauce. Cover and cook until meat is fork-tender, about 30 minutes more.

Transfer beef to a cutting board and let rest 20 minutes. Meanwhile, remove vegetables to the board with the beef using a slotted spoon. Skim fat from sauce and bring to a boil. Cook until thickened like gravy, about 5 to 10 minutes more. Keep sauce warm until serving.

Remove string from beef; slice 1/4 inch thick. Serve with vegetables and sauce.