This Asian braised beef is the kind of dinner that makes your whole house smell amazing long before it’s ready to eat. Big chunks of beef cook low and slow in a savory miso and shoyu braising liquid until they’re fall-apart tender and coated in a rich, flavorful sauce.
I love a good braised beef recipe because most of the work happens up front. Give the beef a really good sear, build your sauce, then let time do the rest. A few hours later, you’ve got tender beef and plenty of sauce to spoon over a bowl of hot rice.
Why You’ll Love This Asian Braised Beef
- Fall-apart tender. A low and slow braise turns chuck roast or short ribs incredibly tender.
- Packed with flavor. Miso, shoyu, ginger, garlic, and mirin create a savory sauce with just enough sweetness and acidity to balance it out.
- Mostly hands-off. Once everything is in the pot, you can leave it to simmer while you get other things done.
- Perfect with rice. And honestly, you’re going to want the rice to soak up every bit of that sauce.
- Even better the next day. This is one of those recipes that tastes amazing reheated, making it great for meal prep or leftovers.
A Miso-Shoyu Braised Beef
There are countless braised beef dishes across Asian cuisines, each with its own ingredients, techniques, and traditions. This recipe isn’t meant to represent one specific traditional dish. Instead, it uses ingredients I cook with often, including shoyu, miso, ginger, garlic, and mirin, to create a deeply savory braising liquid.
Miso is probably my favorite part. It gives the sauce an extra layer of umami and richness without making it feel heavy. Add a little brown sugar for sweetness and rice vinegar for acidity, and everything balances out.
And once that sauce gets into all the little nooks and crannies of the tender beef? So good.
What Is Braising?
Braising is a cooking method where meat is first browned and then slowly cooked in a relatively small amount of liquid.
For tougher cuts of beef like chuck roast and short ribs, it works especially well. The long cooking time gives the connective tissue time to break down, turning a tougher cut into meat that practically falls apart with a fork.
The first step, searing the beef, is worth the extra few minutes. Those browned bits left behind in the pot add another layer of flavor to the finished sauce, so don’t rush it.
Key Ingredients
Beef chuck roast or bone-in short ribs: Chuck roast is my go-to because it becomes incredibly tender after a few hours of braising and is generally more budget-friendly than short ribs. Bone-in short ribs will give you an even richer braising liquid.
Miso paste: White or yellow miso works well here. It adds salty, savory umami and gives the sauce more depth.
Shoyu: Shoyu adds saltiness and another layer of savory flavor. You can use your favorite soy sauce if that’s what you have.
Mirin: A sweet Japanese rice seasoning that helps balance the salty ingredients and gives the sauce a subtle sweetness.
Fresh ginger and garlic: I like to use fresh here. They add so much more flavor to the braising liquid than dried versions.
Beef broth: This makes up the base of the braising liquid and reinforces the beefy flavor.
Brown sugar: You only need a little. It rounds out the saltiness of the miso and shoyu. Honey can be used instead.
Rice vinegar: A small splash of acidity keeps the sauce balanced and cuts through the richness of the beef.
Variations and Substitutions
If you don’t have chuck roast, bone-in short ribs are a great option. You can also use another well-marbled beef cut suited for low and slow cooking.
For a slightly sweeter sauce, add a little more brown sugar or swap it for honey.
Want even more warm, aromatic flavor? Add a star anise or two to the braising liquid while the beef cooks, then remove it before serving. A small amount goes a long way.
You can also add vegetables such as carrots, daikon, or mushrooms during the braising process. Just keep in mind that softer vegetables may need to be added later so they don’t completely break down.
If you want a thicker, glossy sauce, finish the braising liquid with a cornstarch slurry. If you prefer a thinner sauce to spoon over rice, simply skip it.
How to Make Asian Braised Beef
Start by searing the beef until nicely browned, then sauté the onion, garlic, and ginger in the same pot to build the flavor base. Stir in the miso, shoyu, mirin, brown sugar, and rice vinegar, then add the beef broth and return the beef to the pot.
Cover and let everything braise low and slow until the beef is fork-tender. Finish by reducing the braising liquid until rich and flavorful, or thicken it with a little cornstarch if you prefer a thicker sauce.
Tips for the Best Braised Beef
Don't skip the sear. You want a deep brown crust on the beef, not just a little bit of color. That browning adds a lot of flavor to the final dish.
Sear in batches. If you put too much beef into the pot at once, it can steam instead of brown.
Watch your salt in the beginning. Miso, shoyu, and beef broth all contain salt, so season the beef but wait until the end before making major adjustments.
Keep it at a gentle simmer. Braising is low and slow. A hard boil can make the meat tougher rather than more tender.
Don't rely only on the clock. If you check the beef at 2 ½ hours and it's still tough, it probably needs more time. Keep cooking until a fork slides in easily.
Let the sauce reduce. That final uncovered simmer concentrates the flavor and gives you a richer sauce.
What to Serve With Asian Braised Beef
My first choice is simple: hot white rice. Spoon some of that braising sauce over the rice and you're set.
You can also serve Asian braised beef with steamed or sautéed vegetables like bok choy, broccoli, green beans, or cabbage.
For something fresh to balance the rich beef, add a simple cucumber salad or lightly dressed greens on the side.
And don't forget to spoon plenty of sauce over everything before serving.
Storing and Reheating
Allow leftover Asian braised beef to cool before transferring it to an airtight container with the sauce. Store it in the refrigerator for up to 3 to 4 days.
To reheat, place the beef and sauce in a saucepan over low to medium-low heat until warmed through. If the sauce has thickened too much in the refrigerator, add a small splash of water or beef broth.
You can also reheat individual portions in the microwave.
This recipe is great for making ahead because the flavor gets even better after sitting overnight. Once chilled, you can also easily remove any excess fat that solidifies on top before reheating.
For longer storage, freeze the beef with its sauce in a freezer-safe container. For best quality, use within about 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Chuck roast is my favorite for this recipe because it has enough fat and connective tissue to become tender during a long braise. Bone-in short ribs are another great choice and make an especially rich sauce.
It most likely needs more time. Tough cuts of beef soften as their connective tissue breaks down during slow cooking. If your beef isn't fork-tender yet, cover the pot and continue cooking, checking periodically.
Yes. In fact, this is a great make-ahead recipe. Refrigerate the beef in its braising liquid, then gently reheat it when you're ready to serve.
Absolutely. Carrots, daikon, mushrooms, and potatoes can all work. Add heartier vegetables earlier and more delicate vegetables later so they don't overcook.
No. The cornstarch is completely optional. Simmering the braising liquid uncovered will naturally reduce it. Use cornstarch only if you want a thicker, more gravy-like sauce.
Yes. Freeze the cooled beef with plenty of its sauce in an airtight freezer-safe container. Thaw it overnight in the refrigerator before gently reheating.
Other local beef dishes you should try
- Kalbi (Korean Short Ribs)
- Beef and Broccoli
- Mongolian Beef
- Beef Tomato
- Meat Jun
- Rice Cooker Bibimbap
Asian Braised Beef
Ingredients
For the beef
- 3 pounds beef chuck roast or bone-in short ribs cut into large chunks
- 2 tablespoons neutral oil such as avocado or canola
- 1 teaspoon salt
- ½ teaspoon black pepper
For the braising liquid
- 1 onion large, sliced
- 4 cloves garlic smashed
- 1 tablespoon fresh ginger grated
- 3 tablespoons white or yellow miso paste
- 2 tablespoons shoyu
- 2 tablespoons mirin
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 cups beef broth
- 1 cup water
- 1 to 2 tablespoons cornstarch optional
- 2 tablespoons cold water if using cornstarch
Instructions
- Pat the beef dry with paper towels and season with salt and freshly cracked black pepper.
- Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, sear the beef on all sides until deeply browned. Remove from the pot and set aside.
- Add the sliced onions to the same pot. Cook for 5 to 7 minutes, stirring occasionally, until softened and lightly caramelized.
- Add the garlic and ginger. Cook for about 30 seconds, or until fragrant.
- In a small bowl, whisk together the miso paste, shoyu, mirin, brown sugar, and rice vinegar. Add the mixture to the pot and stir to coat the onions.
- Slowly pour in the beef broth and water, scraping the bottom of the pot to loosen any browned bits.
- Return the beef and any accumulated juices to the pot. The braising liquid should mostly cover the meat.
- Bring to a gentle simmer. Cover, reduce the heat to low, and cook for 2 ½ to 3 hours, or until the beef is fork-tender.
- Remove the lid and simmer uncovered for 15 to 20 minutes to reduce the sauce.
- For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir it into the simmering braising liquid and cook until thickened. Add additional cornstarch slurry if needed to reach your desired consistency.
- Taste and adjust the seasoning with additional salt, shoyu, or rice vinegar if needed.
- Serve hot with rice and spoon plenty of sauce over the top.
Notes
Nutrition
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