When I look back at my college years, I remember about a two-year stint where I didn’t eat red meat.
What was I thinking?
While chuck roast is most commonly used as a pot roast — and for good reason — sometimes I get tired of making pot roast and want to do something different. I had some bok choy in the fridge to use, so I thought an Asian-style sauce to braise the chuck roast might be a good idea.
Asian-Inspired Braised Beef with Bok Choy
2 pounds chuck roast, cut into large cubes.
1/2 cup soy sauce
4 tablespoons sesame oil, divided
1/4 cup rice wine vinegar
3 cloves garlic, chopped
2 tablespoons fresh ginger, grated
1 bunch bok choy, chopped
Heat two tablespoons of sesame oil in a large Dutch oven over medium-high heat. Working in batches, add the cubes of beef and brown on all sides. Remove from heat, and return all the beef to the pot.
Preheat the oven to 250 degrees F. In a small bowl, combine the soy sauce, remaining sesame oil, rice wine vinegar, garlic, and ginger. Pour the combination over the beef. Cover the Dutch oven, and place it into the hot oven. Cook for 2 hours, or until the beef is tender and falls apart easily.
Add the chopped bok choy to the pot, and return it to the oven. Cook for another 15-20 minutes until the vegetables are cooked to your desired tenderness.