Ingredients
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1 4-poundchuck eye roast or other chuck roast, tiedsee savings
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Kosher salt and freshly ground peppersee savings
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All-purpose flour, for dustingsee savings
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1/4 cupextra-virgin olive oilsee savings
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1large onion, coarsely choppedsee savings
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3garlic clovessee savings
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6 slicesgingersee savings
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3 cupsbeef stock or low-sodium brothsee savings
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1/2 cupmirinsee savings
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1/2 cupsoy saucesee savings
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1/2star anise podsee savings
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1/2 poundshiitake mushroom capssee savings
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1 poundlarge carrots, sliced diagonally 1/2 inch thicksee savings
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1 1/2 poundsdaikon, peeled and cut into 2-inch chunkssee savings
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1 1/2 teaspoonscornstarch mixed with 2 tablespoons watersee savings
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Directions
1.
Preheat the oven to 300 degrees. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
2.
Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes. Add the stock, mirin, soy sauce, and star anise and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.
3.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.
4.
Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots, and daikon. Cover and braise in the oven for 45 minutes, until the vegetables are tender.
5.
Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
6.
Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.
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