Asian inspired Pot Roast
with Five Spice & Hoisin
One 4-pound chuck eye roast or other chuck roast
Kosher salt and freshly ground pepper
All purpose flour, for dusting
¼ cup extra-virgin olive oil
1 large onion, coarsely chopped
3 garlic cloves
6 slices ginger
3 cups beef stock
½ cup mirin
½ cup soy sauce
1 star anise
¼ tsp 5-spice powder
½ pound shiitake mushroom caps
1 pound large carrot, sliced diagonally ½ inch thick
1 ½ pounds daikon, peeled and cut into 2-inch chunks
1 ½ tsp cornstarch mixed with 2 Tbs water
2 Tbs Hoisin
Preheat oven to 300° F.
Season beef with salt and pepper and dust with flour. Heat a medium oven-proof pot over medium-high heat; add 2 Tbs of the oil. Add the beef; cook until browned on all sides, about 20 minutes. Transfer to plate.
Add onions, garlic and ginger; saute until soft, about 5 minutes. Add stock, mirin, soy sauce, star anise and 5-spice powder; bring to a boil. Return meat to the pot, cover with tight-fitting lid, and transfer to the oven. Braise for 2 ½ hours or until tender, turning once halfway through.
While roast is in the oven, heat the remaining 2 Tbs olive oil in a medium skillet over high heat. Add mushrooms and season with salt and pepper. Cook until golden, about 8 minutes; transfer to a plate and set aside.
Remove roast from the oven; transfer beef to a plate and set aside. Skim the fat from the top of the braising liquid. Strain braising liquid, discarding the solids. Return liquid and meat to the pot. Add mushrooms, carrots, daikon and hoisin. Cover pot and return to oven; cook until vegetables are tender, about 45 minutes.
Transfer roast to a cutting board. Using a slotted spoon, transfer the vegetables to a deep serving platter. Boil the liquid over high heat until reduced to 3 ½ cups. Whisk in cornstarch mixture. Return to a boil and cook 1 minute or until thickened.
Cut the roast into thick slices, arrange onto the platter with the vegetables and pour the sauce over the top. Serve with rice or udon noodles.