Miso-Braised Chuck Roast with Wasabi Mashed Potatoes and Broccolini

Ingredients

• 1½ kg chuck roast
• 100 g miso paste
• 60 ml soy sauce
• 45 ml mirin
• 120 ml sake
• 500 ml beef stock
• 30 g ginger
• 4 cloves garlic cloves
• 1 medium onion
• 800 g potatoes
• 2 tsp wasabi powder
• 50 g butter
• 100 ml heavy cream
• 400 g broccolini
• 30 ml vegetable oil
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 160°C (320°F). Season chuck roast with salt and pepper.
2. Heat vegetable oil in a large braising pan over medium-high heat. Sear the chuck roast on all sides until browned, about 3 minutes per side. Remove and set aside.
3. In the same pan, sauté diced onion, minced garlic, and grated ginger for 2-3 minutes until fragrant.
4. Whisk together miso paste, soy sauce, mirin, and sake until smooth. Pour into the pan with the aromatics.
5. Add beef stock and stir to combine. Return the chuck roast to the pan, nestling it into the liquid.
6. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours, turning the roast halfway through, until very tender.
7. While the roast braises, cut potatoes into 2-inch pieces and boil in salted water for 15-20 minutes until fork-tender. Drain well.
8. Mash potatoes with butter and cream. Whisk wasabi powder with 1 tablespoon water, then fold into the mashed potatoes. Season with salt and pepper to taste.
9. In the last 15 minutes of braising, toss broccolini with a drizzle of oil, salt, and pepper. Roast on a separate sheet pan at 200°C until tender and slightly charred.
10. Remove roast from oven and let rest for 10 minutes. Slice or shred the meat and serve with the braising liquid spooned over top.
11. Plate with wasabi mashed potatoes and roasted broccolini on the side.