Miso-Braised Beef with King Mushrooms

Name: Miso-Braised Beef with King Mushrooms
Total time: 175
Yield: 4
Ingredients: 1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips; 1 pinch cayenne pepper, or to taste; kosher salt and freshly ground black pepper to taste; 2 tablespoons peanut oil; 1 tablespoon butter; 3 king trumpet mushrooms, halved lengthwise; 1 medium yellow onion, diced; 0.25 cup sake; 0.5 cup chicken broth; 3 tablespoons yellow miso; 2 tablespoons maple syrup; 2 tablespoons ketchup; 1 tablespoon rice wine vinegar; 0.25 cup thinly sliced red chile pepper; 0.25 cup thinly sliced green onions

Recipe by John Mitzewich from allrecipes.com

Dinner 3 Hr. 55 Mins.

Ingredients

4 servings

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1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips
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1 pinch cayenne pepper, or to taste
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kosher salt and freshly ground black pepper to taste
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2 tablespoons peanut oil
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1 tablespoon butter
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3 king trumpet mushrooms, halved lengthwise
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1 medium yellow onion, diced
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0.25 cup sake

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0.5 cup chicken broth
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3 tablespoons yellow miso
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2 tablespoons maple syrup
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2 tablespoons ketchup
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1 tablespoon rice wine vinegar
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0.25 cup thinly sliced red chile pepper
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0.25 cup thinly sliced green onions

Instructions

Season beef with cayenne pepper, kosher salt, and pepper.
Heat peanut oil in a pan over high heat. Add beef and brown for 3 minutes on each side. Turn off the heat and transfer beef to a plate.
Let the pan cool slightly, 1 to 2 minutes. Add butter and melt butter in the residual heat. Turn the heat to medium and add mushrooms, cut-sides down. Cook until mushrooms are light brown, 3 to 4 minutes. Flip and continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook onion until slightly golden, 3 to 4 minutes.
Pour sake into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in chicken broth, miso, maple syrup, and ketchup, and bring to a simmer. Add browned beef, mushrooms, and any accumulated mushroom juices.
Reduce the heat to low or medium-low, cover, and simmer until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
Stir in green onions, chile pepper, and vinegar. Cover and cook for 5 minutes more. Taste and adjust seasonings.