Meltingly Tender Ginger & Soy Braised Beef

Why You’ll Love Meltingly Tender Ginger & Soy Braised Beef Recipe

I enjoy this recipe because it transforms a simple cut of beef into something luxurious with minimal effort. I like how the sweet and savory soy-based broth infuses the meat with flavor, while the ginger, garlic, and scallions add warmth and depth. The bright cilantro salsa verde balances everything perfectly and makes the dish feel complete.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Braised Beef
1 tablespoon neutral oil
3.5 lbs well-marbled beef chuck roast, cut into 2-inch cubes
4 scallions, roughly chopped
1 head garlic, cut in half
2 inch piece of ginger, sliced
1/3 cup soy sauce
2 tablespoons white or yellow miso paste
2 1/2 cups beef stock
1/2 cup sake
1/2 cup brown sugar
1 tablespoon orange zest
2 teaspoons cornstarch mixed with 2 tablespoons cold water
kosher salt and freshly cracked black pepper

Cilantro Salsa Verde
1/2 cup olive oil
1/3 cup minced cilantro
2 tablespoons thinly sliced scallions
1/2 small shallot, finely minced
1 serrano, seeds removed, finely minced
1 garlic clove, grated
Juice of 1 orange

Directions

I start by preheating the oven to 325°F. I heat the oil in a large Dutch oven over medium heat. I pat the beef dry and season it generously with salt and pepper, then sear the pieces in batches until deeply browned on all sides. I transfer the beef to a plate and discard all but about one tablespoon of fat from the pot.

I add the ginger, scallions, and garlic to the pot and let them brown briefly. While they cook, I whisk together the soy sauce, beef stock, miso paste, brown sugar, sake, and orange zest until the sugar dissolves. I pour this mixture into the pot, scraping up any browned bits from the bottom.

I return the beef to the pot and bring everything to a gentle simmer. I cover the pot and transfer it to the oven to braise for about 3 to 3 1/2 hours, checking for tenderness toward the end and adding more stock if needed.

While the beef cooks, I prepare the cilantro salsa verde by combining all the ingredients in a bowl and seasoning with salt and pepper. I like to let it sit for about an hour so the flavors can meld.

Once the beef is fork-tender, I remove the pot from the oven and let it rest briefly. I transfer the beef to a bowl, discard the aromatics, and skim off excess fat from the sauce. I whisk in the cornstarch slurry and simmer the sauce until slightly thickened. I toss the beef back into the sauce and serve it hot over rice with the salsa verde spooned on top.

Servings and Timing

I usually get 6 generous servings from this dish. It takes about 25 minutes to prep, around 3 hours and 15 minutes to cook, and roughly 3 hours and 40 minutes total from start to finish.

Variations

I sometimes use short ribs instead of chuck for an even richer result. When I want extra heat, I add a bit of chili paste or sliced chilies to the braising liquid. I also like serving the beef over mashed potatoes or noodles instead of rice for a different twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I gently warm the beef on the stovetop over low heat, adding a splash of beef stock if the sauce has thickened too much.

FAQs

Can I make this recipe ahead of time?

I often make it a day ahead because the flavors deepen overnight.

What cut of beef works best?

I prefer well-marbled beef chuck because it becomes incredibly tender after slow braising.

Can I make this on the stovetop only?

I usually use the oven for even cooking, but I can simmer it gently on the stovetop if needed.

Is the sake necessary?

I like the depth it adds, but I substitute more beef stock if I don’t have sake.

How do I know when the beef is done?

I check that it shreds easily with a fork and feels very tender.

Can I freeze this dish?

I freeze it in portions once cooled and thaw it overnight in the refrigerator.

Is this recipe very salty?

I find it well balanced, but I adjust seasoning at the end if needed.

What does the miso add?

I love how miso adds umami and richness to the braising liquid.

Can I skip the salsa verde?

I could, but I think it adds brightness that really completes the dish.

What should I serve with this besides rice?

I enjoy it with noodles, mashed potatoes, or even crusty bread.

Conclusion

I keep this Ginger & Soy Braised Beef in my cold-weather cooking rotation because it’s comforting, deeply flavorful, and surprisingly easy for how impressive it feels. I love how the tender beef and savory sauce pair with the fresh, zesty salsa verde, making it a meal I’m always happy to cook and share.