The secret to this addictive braised beef recipe is the miso and dashi which triples the umami flavor. Easy and delicious!
What is braising?
Braising is a cooking method where food is first browned at a very high temperature, then simmered in a liquid in a covered pot. The caramelized crust adds a tremendous amount of flavor to the dish.
In this recipe we first brown the beef first in olive oil, then add it to some sautéed vegetables, herbs and flavors. The browned beef is covered with chicken stock brought to a boil then baked in moist heat for about 2 hours. The resulting beef is fork tender and full of flavor.
Why you'll love this Braised Beef Recipe
- One-pot recipe: Easy clean-up, easy recipe.
- Incredibly tender beef: The beef falls apart when you touch it
- Explosive flavors: Miso and dashi enhance the umami flavor of the beef
- Super versatile: Serve it over mashed potatoes, rice or our refreshingly, lemony Tabbouleh Salad...as a sandwich filling or in tacos - the combinations are endless!
- Make ahead: For the best flavor, make the dish at least a day ahead so that the flavors have a chance to intensify. This feature makes this dish a great option for dinner parties.
Ingredients to make this Braised Beef Recipe?
- A combination of beef chuck stew meat cut into cubes, bone-in hind shin and beef marrow bones is used in this recipe. The bones help give the beef added flavor. For best results use a fattier cut of beef. You can also substitute with 4-5 pounds of short ribs.
- I use low sodium chicken stock because it adds a soft subtle flavor to the dish. You can also use water instead of chicken stock. Beef stock is not really necessary since beef and bones creates a tasty beef broth during the cooking process.
- I use olive oil in this recipe as a preference, other oils such as mustard, canola and vegetable oil will work too.
- Yellow onions are used in this recipe. You can also use red onions - it will make the dish a little sweeter.
- I love using Campari tomatoes because they tend to be riper and juicier than regular tomatoes. You can use any type of tomato that you have handy instead. The tomato can also be substituted with two teaspoons of tomato paste.
- I like adding a few jalapeños to this dish for the flavor and heat. The addition of the jalapeños are optional.
- Fresh garlic cloves, ginger and mustard adds more flavor, and also helps to tenderize the meat.
- Miso and dashi add more umami flavor to the dish. No salt is listed for this dish as the miso, dashi and mustard already contain a fair amount. Taste for seasoning and add salt only at the end. If you do not have miso and dashi, substitute with worcestershire sauce and soy sauce.
How do you make this Braised Beef Recipe?
Pre-heat oven to 475°F. Pat the beef with a paper towel until it is completely dry.
Heat two tablespoons of olive oil in a large Dutch oven or oven-safe heavy pot over medium high heat. Once the olive oil is hot, brown the meat on two sides - about 3-4 minutes each. Set aside on a plate for later use.
In the same Dutch oven, add the remaining olive oil. Sauté the onion, tomato, jalapeno, garlic and ginger in the hot oil, one at a time, while scraping the brown bits from the bottom of the pot. Add the mustard, miso and dashi to the braising liquid. Add the braised beef and mix well. Add the chicken stock. Add 1-2 bay leaves is desired. Stir and bring to a boil.
Oven method: Cover the Dutch oven and place in the oven for 2 hours or until fork tender.
Slow-cooker method: Add the mixture to the slow cooker or crock pot. Cover and cook on high for 4 hours or low for 8 hours.
Taste for seasoning and add salt and freshly ground black pepper, if needed. Break up the beef with a wooden spoon. Serve hot.
Tips to make the best Braised Beef
- Do not overcook the beef during the browning (braising) process. To avoid overcooking, sear and brown only two sides of the meat.
- Add enough chicken stock to cover the beef. The beef needs to be submerged in a liquid while cooking in the high temperature oven.
- Use a combination of beef and bones. The combination creates a delicious broth which is then absorbed back into the beef.
How to serve Braised Beef
This delicious, braised beef recipe can be eaten as both a main dish with sides as well as a filling. This dish is especially good for dinner parties because you can cook a lot of beef with minimal fuss. It goes really well with a bottle of red wine!
My favorite way to eat this dish as a comfort food - over mashed sweet potatoes, rice, or with naan bread. For a lower carb or keto meal, eat this dish with a salad - we highly recommend our refreshingly, lemony Tabbouleh Salad. This beef is also excellent as a sandwich filling or in tacos.
Braised beef actually tastes better the next day because the additional time allows the flavors to deepen.
When stored in an airtight container in the refrigerator, this braised beef recipe should last about 3-4 days.
You can also freeze the cooked beef for about about two months as long as you store it correctly. To store the beef, allow it to cool completely then store it in a sealed airtight container before placing it in the freezer.
Both miso and dashi should be available in local grocery store or supermarket in the specialty foods section. You can also purchase these ingredients in Japanese specialty supermarkets. If you cannot find miso and dashi, replace with worcestershire sauce and soy sauce.
I prefer using the oven because the beef has more texture. The cooking process is also shorter and the beef is more flavorful because it absorbs most of the liquid. The slow cooker method results in a more tender beef dish with more gravy.
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FINALLY, IF YOU MAKE THIS RECIPE
I'd love to hear how it went - please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!
Braised Beef Recipe
- 1 pound beef chuck stew meat
- 2 pounds bone in hind shin
- 1.5 pounds beef marrow bones
- 3 Tablespoons olive oil divided
- 1 onion sliced
- 3 Campari tomatoes sliced
- 2 jalapeños sliced
- 6 cloves garlic smashed and sliced
- 1 teaspoon fresh ginger minced
- 2 Tablespoons miso
- 2 Tablespoons mustard
- 2 teaspoons dashi
- 5 cups chicken stock *use only 3 cups if using the slow cooker method.
- Pre-heat oven to 475°F. Pat the beef with a paper towel until it is completely dry.
- Heat two tablespoons of olive oil in a large Dutch oven or heavy, oven-safe pot over medium high heat. Once the olive oil is hot, brown the meat on two sides -about 3-4 minutes each. Set aside on a plate for later use.
- In the same Dutch oven, add the remaining olive oil. Sauté the onion, tomato, jalapeno, garlic and ginger, one at a time, while scraping the brown bits from the bottom of the pot. Add the mustard, miso and dashi. Add the braised beef and mix well. Add the chicken stock. Stir and bring to a boil.
- Oven method: Cover the Dutch oven and place in the oven for 2 hours or until fork tender. Slow-cooker method: Add the mixture to the slow cooker. Cover and cook on high for 4 hours or low for 8 hours.Taste for seasoning and add salt if needed. Break up the beef with a wooden spoon. Serve hot.