Miso-Braised Beef with King Mushrooms

Rating: 4.89 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

As much as I love a traditional beef stew, or braised beef short ribs, I like to shake things up sometimes by applying the same techniques to a few non-traditional ingredients. This melt-in-your-mouth braised beef dish is cold weather comfort food at its finest. Miso adds an extra savory element, balanced with a touch of maple syrup, which further enhances the autumnal feel. Serve over mashed potatoes, rice, or noodles.

By Chef John

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Recipe Summary

prep:
20 mins
cook:
2 hrs 30 mins
total:
2 hrs 50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Season beef with kosher salt, black pepper, and cayenne.

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  • Heat peanut oil in a pan over high heat. Brown beef strips on all sides, about 3 minutes per side. Turn off heat and transfer beef to a plate.

  • Let pan cool slightly, 1 to 2 minutes; melt butter in residual heat. Turn heat to medium and add mushrooms, cut-side down. Cook until mushrooms are lightly brown, 3 to 4 minutes. Flip; continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook until slightly golden, 3 to 4 minutes.

  • Stir in sake and deglaze the pan, scraping up browned bits using a wooden spoon. Stir in miso, maple syrup, ketchup, and chicken broth; bring to a simmer, about 5 minutes. Add browned beef, mushrooms, and their juices.

  • Cover and let simmer over low to medium-low heat until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.

  • Stir in vinegar, chiles, and green onions. Cover and cook for 5 minutes more. Taste and adjust seasonings.

Chef's Notes:

Boneless beef short ribs will also work. You can use vegetable oil or olive oil instead of peanut. You can also use any kind of mushroom if you can't find trumpet mushrooms. Any white wine and vinegar will work for this.

This would still be a world-class vegetarian dish if you take away the beef and use mushrooms only.

Nutrition Facts

Per Serving:
608 calories; protein 35.7g; carbohydrates 15.7g; fat 42.4g; cholesterol 137.6mg; sodium 988.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

KevinJ
Rating: 5 stars
11/26/2019
Flavours were wonderful and beef very tender. I braised it a bit longer as I like it very tender and I reduced the liquid at the end as I wasn't putting it over anything. Be careful with the amount of red chile peppers you add. Read More
Helpful
(2)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
KevinJ
Rating: 5 stars
11/25/2019
Flavours were wonderful and beef very tender. I braised it a bit longer as I like it very tender and I reduced the liquid at the end as I wasn't putting it over anything. Be careful with the amount of red chile peppers you add. Read More
Helpful
(2)
Heathins
Rating: 5 stars
11/07/2019
Another awesome recipe from Chef John! We used large slices of portobello mushrooms then plated the dish with steamed white rice and broccoli. Read More
Helpful
(1)
Paracelsus
Rating: 5 stars
02/07/2020
I've made this one a couple times now and it's a consistent hit! I love how easy it is to get impressive smelling tasting and looking results. While some of the harder-to-find ingredients may scare off prospective cooks this recipe works fine with substitutions for things like the oil or mushrooms. In fact and I hesitate to admit this because Chef John will never be my friend now but I don't like maple syrup and used 'pancake' syrup. While the maply flavor probably adds something more I don't find myself missing anything. You can cut or omit the spicy ingredients to taste and I would advise going easy on the salt until you get to the end and are seasoning to taste as miso is quite salty on its own. Mashed potatoes are my favorite side to pair it with as they soak up all that incredible braising liquid! Some sauteed greens would probably go great too. Read More
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Connie H.
Rating: 5 stars
12/17/2019
We love King mushrooms so were very excited to try this and were not disappointed! I used salt sparingly as I felt the vegetable broth we substituted and miso paste contained a lot. We didn t have sake so used chardonnay to deglaze. Our chuck roast took close to three hours to tenderize so all together it took about 3.5 hours to complete. We left off the peppers and green onions at the end and did not miss them. Served with mashed potatoes. The sauce has a fabulous rich flavor and we will definitely make this again. Read More
John's a cook
Rating: 4 stars
03/19/2020
Couldn't find King Trumpet Mushrooms, but made do with fresh white mushrooms. Great taste Read More
Tamara Owens Logan
Rating: 5 stars
12/06/2019
This is an excellent dish!! We only changed the mushrooms to portobello because we couldn t find the others and used red miso for a deeper richness. Read More
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Kellz
Rating: 5 stars
12/11/2019
I wanted to try something new during the weeknight so I found this and decided to give it a try. I did not have yellow miso I instead used red since it gave it a deeper rich flavor I also substituted the chicken stock with rehydrated shiitake mushroom water and it brought the dish together. A tip is to have your pan on high bring your meat out thirty minutes before cooking so the splatter of the meat on the oil won't be so high also 3-4 minutes per side and use a cast iron skillet. Excellent recipe! can't wait to make it again! Read More
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