Ingredients
Beef and Seasoning
- 3-4 pound beef chuck roast, cut into 2-3 inch pieces
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
For Searing
- 2 tablespoons olive oil
Aromatics
- 1 large yellow onion, sliced into large wedges
- 10 cloves garlic, smashed
- 2 tablespoons freshly grated ginger
Braising Liquid
- 1 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 14.5 ounce can beef broth
Garnishes and Serving
- Sliced green onion, for garnish
- Sesame seeds, for garnish
- White rice, for serving
- Roasted vegetables, for serving
Instructions
- Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow braising the beef chuck roast.
- Prepare the Chuck Roast: Cut the beef chuck roast into large 2 to 3 inch pieces. Pat the meat dry thoroughly, then season each piece liberally with kosher salt and freshly cracked black pepper to enhance flavor.
- Quick Sear the Meat: Heat 2 tablespoons of olive oil in a 5-quart braising pan over medium-high heat. In batches, sear the chuck roast pieces on all sides until a golden brown crust forms. Add more oil if needed, and remove the seared meat to a plate.
- Sauté Aromatics: In the same pan, add sliced onion along with a pinch of salt and pepper. Cook for about 2 minutes, stirring occasionally, adding oil if the pan is dry. Then add smashed garlic and freshly grated ginger, season lightly, and cook for about 1 minute, stirring frequently until fragrant.
- Deglaze the Pan: Pour a splash of beef broth into the pan and use a wooden spoon to scrape up all the browned bits stuck to the bottom, which adds rich flavor to the sauce.
- Prepare Braising Liquid: Stir in orange juice, orange zest, low-sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, and the remaining beef broth. Season with a pinch more salt and pepper to balance the flavors.
- Combine and Braise: Nestle the seared chuck roast pieces back into the pan, making sure they are mostly submerged in the braising liquid. Cover the pan with a tight-fitting lid and place it in the preheated oven.
- Braise Until Tender: Cook for 3 to 3.5 hours, or until the beef is fork-tender and shreds easily, checking occasionally to ensure there is enough liquid and the meat is not drying out.
- Garnish and Serve: Remove the pan from the oven and shred the beef using two forks. Serve the shredded meat over cooked white rice, drizzle with the braising sauce, and garnish with sliced green onions and sesame seeds. Accompany with roasted vegetables for a complete meal.
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Notes
- For best results, use a well-marbled chuck roast for tenderness and flavor.
- If you prefer a thicker sauce, you can reduce the braising liquid on the stove after cooking until it reaches your desired consistency.
- Adjust seasoning to taste before serving, especially the salt and pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- This recipe pairs wonderfully with steamed white rice and roasted or sautéed vegetables such as broccoli, carrots, or snap peas.
- Use low-sodium soy sauce to control salt levels in the dish.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian Fusion
- Diet: Halal
