This recipe starts similarly to the rosemary garlic beef stew, but i played around with the vegetable mix, using less potatoes and adding in mushrooms and pearl onions.
Miso-Braised Beef With King Mushrooms
Recipe Summary Miso-Braised Beef With King Mushrooms
As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients.
This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons peanut oil
1 tablespoon butter
3 king trumpet mushrooms, halved lengthwise
1 yellow onion, diced
¼ cup sake
3 tablespoons yellow miso
2 tablespoons maple syrup
2 tablespoons ketchup
½ cup chicken broth
1 tablespoon rice wine vinegar
¼ cup thinly sliced red chile pepper
¼ cup thinly sliced green onions
Directions
Season beef with kosher salt, black pepper, and cayenne.
Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.
Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.
Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.
Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.
Boneless beef short ribs will also work. You can use vegetable oil or olive oil instead of peanut. You can also use any kind of mushroom if you can't find trumpet mushrooms. Any white wine and vinegar will work for this.
This would still be a world-class vegetarian dish if you take away the beef and use mushrooms only.
Info | Instant Pot Recipes Beef
prep:
20 mins
cook:
2 hrs 30 mins
total:
2 hrs 50 mins
Servings:
4
Yield:
4 servings
