Overnight Soy-Braised Beef Chuck (Alison Roman Remix)
This soy-braised beef chuck is slow-cooked overnight with honey, garlic, and spices for ultra-tender, flavour-packed meat and a deeply rich broth.
Equipment
- 1 Dutch Oven
- 1 Cutting board
Ingredients
- 3½–4 lbs boneless beef chuck or brisket; fat trimmed
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons canola oil
- ⅓ cup honey
- 2 heads garlic halved crosswise
- 2 large yellow onions quartered
- 1 cinnamon stick
- 3 star anise pods
- 3 inch piece fresh ginger peeled and sliced
- 4 chiles de arbol or ½ teaspoon red pepper flakes
- 2 dried or fresh bay leaves
- 4 cups beef or chicken broth
- 1¼ cups low-sodium soy sauce
- ½ cup rice wine vinegar
- 2 tablespoons fish sauce
- 4 cups fresh herbs cilantro, mint, and/or basil
- ¼ cup chives or scallions; thinly sliced
- Cooked rice noodles or plain rice for serving (optional)
Instructions
- Season the beef chuck generously with salt and pepper. Let sit for at least 5 minutes or up to 48 hours.
- Heat canola oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear beef chuck on all sides until deeply browned, about 8–10 minutes total.
- Transfer beef to a plate. Discard excess fat from the pot (no need to wipe clean).
- Return pot to heat. Add honey and let it caramelize for about 2 minutes, until bubbling and fragrant.
- Reduce heat to medium-low. Add garlic, onion, cinnamon, star anise, ginger, chiles, and bay leaves. Stir to coat in the honey and cook for 2–3 minutes.
- Add broth, soy sauce, vinegar, and fish sauce. Return beef chuck to the pot. The liquid should cover at least three-fourths of the meat - add more broth or water if needed.
- Bring to a gentle simmer on the stovetop. Cover and transfer to a preheated oven at 275–300°F.
- Cook overnight, approximately 8 hours, until the meat is fall-apart tender.
- Remove beef from the pot. Slice or shred as desired. Strain braising liquid if preferred.
- Toss fresh herbs and chives together, seasoned lightly with salt and pepper.
- Serve beef with ladled braising liquid and herb topping. Add rice noodles or plain rice if desired.
Notes
Moody Eater's Note: If you want to cook this on the stove top, simmer for 3-3.5h.
Estimated Nutrition (per serving, based on 8 servings):
Calories: 470 kcal
Carbohydrates: 10g
Protein: 40g
Fat: 30g
Saturated Fat: 10g
Sugar: 6g
Sodium: 980mg
Fiber: 1g
Calories: 470 kcal
Carbohydrates: 10g
Protein: 40g
Fat: 30g
Saturated Fat: 10g
Sugar: 6g
Sodium: 980mg
Fiber: 1g