Miso-Braised Beef Noodles

Method

1. 01

   In a mixing bowl, whisk together the red miso, maple syrup, rice wine vinegar, soy sauce, garlic powder, black pepper, salt, and Sriracha until smooth. Coat the beef chuck roast thoroughly in the sauce and use a fork to pierce the meat repeatedly to allow the glaze to penetrate.

   

   ↗Watch · 1:43
2. 02

   Place the sliced onions and minced garlic in a braising pan. Lay the glazed beef on top and scrape any remaining sauce into the pan. Pour in 2/3 cup of water or broth around the meat.

   

   ↗Watch · 2:23
3. 03

   Braise in a 350°F (175°C) oven uncovered for 1 hour. Remove, flip the beef over, baste with pan drippings, and roast uncovered for another hour. Cover the pan and roast for a third and final hour until very tender.

   

   ↗Watch · 3:08
4. 04

   Allow the beef to cool (optionally refrigerate overnight for easier handling). Transfer the beef to a cutting board and cut into consistent half-inch or one-inch bite-sized pieces.

   

   ↗Watch · 5:00
5. 05

   Return the chopped beef to the braising pan with its accumulated juices and fat. Add enough fresh water to create a sauce base and simmer over medium-low heat for about 45 minutes until the beef is perfectly tender and the liquid has reduced into a rich glaze.

   

   ↗Watch · 5:37
6. 06

   Boil the bucatini noodles in salted water until al dente. While the pasta cooks, add the sliced bell peppers, bok choy, and green onions to the simmering beef. Cook for 5-6 minutes until the vegetables are tender-crisp.

   

   ↗Watch · 7:21
7. 07

   Stir in the cornstarch slurry to slightly thicken the sauce. Transfer the cooked noodles directly into the pan and toss for about a minute to coat. Serve garnished with cilantro and extra green onions.

   

   ↗Watch · 8:38