Miso Braised Chuck Roast, Served Cold

Dinner June 24, 2025

Note: Beef cooked a day in advance, makes 6 servings.

Beef Ingredients:

2 pounds Chuck Roast

Vegetable Oil

2 tablespoons Dark Miso Paste

2 teaspoons Soy Sauce 2 teaspoons Rice Vinegar

3 small, Fresh Garlic Bulbs, cloves separated and peeled

Water

Kosher Salt

Freshly ground Black Pepper

Beef Directions:

Preheat oven to 325°F (160°C) with a rack set to the lower-middle position.

Over medium heat, preheat a Dutch oven with enough oil to cover the bottom. Pat dry the beef roast with paper towels. Season with salt and pepper. Add to the Dutch oven and brown on all sides.

Add enough water so that the roast is barely covered. Stir in miso paste, soy sauce, vinegar, and all the garlic cloves.

Cover the Dutch oven put in the oven. Cook slowly for around 2½-3 hours.

Remove from oven, remove the lid, and allow to cool to about room temperature before storing in the fridge.

Once cold, cut the roast into ¼-inch thick slices. Use the braising liquid and rendered fat for cooking/seasoning a side of rice.

Sides Ingredients:

1½ cups White Rice

2 pounds Lacinato Kale

¾ cup Extra Virgin Olive Oil

3 teaspoons Soy Sauce

3 teaspoons Rice Vinegar

4½ teaspoons Light Miso Paste

3 Carrots

3 Garlic Scapes

Side Directions:

Add rice and braising liquid to rice cooker and start cooking.

About halfway though rice's cooking time, start the salad by: cutting out the kale stems, rinse, and then spin the leaves in a salad spinner. Cut leaves into bit sized pieces and place in a large mixing bowl.

In a small bowl, whisk together olive oil, soy sauce, vinegar, and miso paste.

Pour the dressing onto the kale and roughly mix the kale to get it evenly coated, squeezing/massaging it to help soften it.

Cover the bowl and let sit in the fridge for 20-30 minutes till darker in color and softer in texture.

Meanwhile, peel the carrots and then cut into thin sticks. Cut the garlic scapes into thin coins.

Once rice is finished cooking, fluff and allow to cool to about room temperature.

Add carrots to the salad, and serve garnishing beef and rice with garlic scapes.

Final Notes:

The salad dressing and the rice made from the beef's braising liquid and fat was particularly good. Kind of curious what fried rice would be like when made with rice prepared this way. I don't think I've tried serving a roast cold before, except maybe leftovers on a sandwich. Pretty good, filling meal for a hot summer day.

Beef atop rice with a side salad.