Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Ginger-Miso Chuck Roast
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- Level: Easy
- Total: 9 hr 30 min (includes marinating time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 390
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 49 g
- Cholesterol
- 136 mg
- Sodium
- 1374 mg
Skip the brisket this Rosh Hashanah and go for this flavorful, tender ginger-miso chuck roast that marinates overnight and gets popped in the oven a few hours before your guests arrive. The marinade comes together quickly with an easy combination of sweet honey and mirin, rich miso, zesty ginger and soy sauce. After the beef is cooked to tender perfection, all you have to do is toss the shredded meat in the reduced marinade. With minimal effort, you’ve got an incredibly juicy holiday main that’s packed with savory umami and a hint of spice.
- Level: Easy
- Total: 9 hr 30 min (includes marinating time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 390
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 49 g
- Cholesterol
- 136 mg
- Sodium
- 1374 mg
Ingredients
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Directions
- Whisk the miso, soy sauce, vinegar, honey, mirin, garlic, ginger and 3 tablespoons water in a large bowl until smooth.
- Place the chuck roast in a 9-by-13-inch baking dish. Pour the marinade over the roast and turn it with tongs to coat on all sides. Tightly cover the dish and marinate, refrigerated, for at least 6 hours and up to 12 hours.
- Preheat the oven to 350 degrees F.
- Remove the beef from the baking dish and pour the marinade into a bowl to use later (you should have about 2 cups of marinade left). Return the beef to the baking dish and cover tightly with a lid or 2 pieces of heavy-duty foil.
- Bake until the beef is very tender and can be shredded easily with a fork, about 3 hours. Uncover the beef, turn the heat to 450 degrees F and continue to bake until the tops of the beef pieces are just caramelized, 5 to 7 minutes. Shred the beef with 2 forks, tossing in the liquid to evenly coat.
- Meanwhile, pour the reserved marinade into a medium skillet and bring to a boil over medium-high heat. Continue to cook, stirring frequently, until the marinade is reduced by one-half, 5 to 6 minutes. Toss the beef with 1/4 cup of the reduced marinade.
- Serve the beef alongside white rice and steamed green beans. Drizzle with more marinade, if desired. Store any leftover marinade in an airtight container in the refrigerator for up to 5 days.
