Note: for best results, cook day before and allow to cool overnight.
- 3-4 lb. beef chuck roast, cut into large chunks roughly 3″ in size
- 1 onion, cut in large chunks
- 1 carrot, cut in large chunks
- 1 rib of celery, cut in large chunks
- 2 garlic cloves, peeled
- 1 can of tomatoes (14 oz.)
- 100g tomato paste
- 1 cup sake
- 2 tsp. Miso
- 2 tbsp soy sauce
- 1/2 cup olive oil
- 1 tbsp honey
- 1 tbsp sugar
- 1 cube chicken bullion
- In a food processor, pulse onion, carrot, celery, garlic, tomato paste and tomatoes (with juices) until smooth.
- In a measuring cup, add sake, miso, soy sauce, honey, sugar, olive oil, and chicken bullion. Mix thoroughly.
- Place beef chunks into a heavy pot with lid. Pour tomato and sake mixtures over the top, stire. Bring to a boil, reduce to low simmer, and cover.
- Keep heat as low as possible, making sauce bubble gently. Check beef for tenderness after two hours. Remove any tender pieces to a bowl and reserve.
- Continue to cook until lean pieces are tender, another one to two hours.
- Once beef is fork tender, remove to a bowl.
- Increase heat to reduce sauce at a medium/high simmer, about 10 minutes. Don’t let sauce scorch.
- Let cool, skim off oil/fat.
- Cool overnight. Remove fat from top.
- Reheat gently, serve over rice.