Soy to the World
Braised Chuck Roast with Ginger-Soy Broth and A1 Steak Sauce Glaze
3 hours 15 minutes
Serves 5
DinnerDairy-freeNut-freeShellfish-free
Herb's take
This East-meets-West pot roast borrows soy and ginger from classic Asian braises, then gets a tangy, umami-glossed finish with A1 steak sauce for pure fusion magic. You’ll learn how to coax melting tenderness from a tough cut and why reducing the glaze brings savory flavors into focus.
Equipment needed
- Dutch oven
- Fine-mesh strainer
Ingredients
Yield
5
Instructions
- 01Preheat your oven to 325°F and set a rack in the lower-middle position.
- 02Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the chuck roast cubes in batches until deeply browned on all sides, about 2-3 minutes per side, transferring browned meat to a plate as you go.
- 03Add the onion, ginger, and garlic to the pot and sauté until the onion softens and begins to brown, about 6 minutes.
- 04Return the beef and any accumulated juices to the pot. Add soy sauce, beef broth, rice vinegar, and brown sugar. Bring to a gentle simmer, scraping up any browned bits.
- 05Cover and transfer to the oven. Braise until the beef is fork-tender, about 2.5 hours.
- 06Remove the pot from the oven. Use a slotted spoon to transfer the beef to a bowl; tent loosely with foil.
- 07Strain the braising liquid into a saucepan, discarding solids. Bring liquid to a rapid boil over high heat until reduced to about 1 cup, about 12-15 minutes.
- 08Stir in the A1 steak sauce and simmer for 2-3 more minutes to meld and thicken.
- 09Return the beef to the sauce and toss gently to coat. Simmer together for 5 minutes.
- 10Serve the glazed beef with extra sauce spooned over, topped with scallions and sesame seeds. Season with salt and pepper to taste.
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