Tuesday, October 22, 2019

Miso Braised Beef with King Trumpet Mushrooms – Comforting and Exciting?

When people think comfort food, they generally think of classic, iconic recipes that are made the exact same way every time. No one likes change, and it’s this timeless consistency that in large part makes these dishes so comforting. However, as much as I love a traditional beef stew, or braised beef short ribs, once in a while, I enjoy using these same techniques with a few non-traditional ingredients, just to shake things up.

Speaking of which, if you’re not familiar with miso, it's a fermented soybean and rice paste, and it just makes everything taste better. It’s relatively easy to find in your larger grocery stores, and a few spoonfuls will add an extra element of savoriness to these already savory dishes. To balance that, among other things, we’re also adding a touch of maple syrup, which helps give this even more of an autumnal feel.

I kept things pretty simple with the vegetable additions, going with just mushrooms and onions, but the classic beef stew array of carrots, celery, onions, and potatoes would also work as well. And I wasn’t kidding about the King Trumpet mushrooms being as good as the beef. They really were amazing, and this would make for a fantastic meatless meal using those alone. Either way, I really do hope you give this a try soon. Enjoy!


Ingredients for 4 portions Miso Braised Beef:
2 tablespoons peanut, or vegetable oil
2 1/2 pounds beef chuck, or boneless beef short ribs, cut into 2-inch thick strips or chunks, seasoned with salt, freshly ground black pepper, cayenne
1 tablespoon butter
3 or 4 King Trumpet mushrooms, halved, or any mushrooms
1 yellow onion, diced
1/4 cup sake, or white wine
3 tablespoons yellow miso
2 tablespoons maple syrup
2 tablespoons ketchup
1/2 cup chicken broth
1 tablespoon rice wine vinegar or any vinegar
1/4 cup sliced red chilies
1/4 cups sliced green onions
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16 comments:

Unknown said...

Looks good. To make a meatless version with just mushroooms, will braising just the mushrooms create enough fond or does something else need to be added? Thanks.

nirlap said...

Can you use beef short ribs? If yes, how long should you cook it for?

The Dave said...

Your recipes and techniques are great. However, what’s with the subtle pre verted inuendo? Totally unnecessary.

delta vee said...

'Me so sorry'. Thank you again Chef John!

Unknown said...

Chef John - Would you not agree that the mushrooms would not taste so heavenly without the beef generating all that meaty goodness? Point being, if one tried to make this a vegetarian dish, the mushrooms wouldn't be anywhere near as good. Regardless, this looks fantastic! Thanks as always for a great recipe.

Vigi said...

We are trying this one tonight, with some home growned Nameko and lion's mane and a good piece of beef. Thanks

Dave said...

no cayenne????

Unknown said...

Hey John I love your recipes, I was wondering if you could make a video on a sweet potato pie :)

Ed E said...

Must try this weekend!

LOVE your videos; how about Osso Buco?
Would love to see your version.

Ed E

jmac said...

Is it worth marinating beef when you braise? Also can you explain what the purpose is of putting oil in a marinade?

Unknown said...

I randomly bought a tub of gochujang after watching Beat Bobby Flay and seeing it used a dozen times. Would this be a good dish to use it in? I know a little goes a long way. I enjoy your videos and appreciate how your recipes make me know what I'm doing!

Unknown said...

That doesn't look like 3 tbsp. miso.

Dave said...

Turned out excellent. I used a chuck roast, and the only substitution I made was red miso instead of the yellow miso. Served with mashed spuds and some roasted Brussels sprouts.

David Kemp said...

What is the make and model of the cookware (lidded skillet?/sauce pan?) used in this video?

Thanks in advance for any information provided.

Asplode said...

This recipe looks amazing. I am wondering, though - if I can't get ahold of King Trumpet mushrooms is there another mushroom that would make a good substitute?

Zem said...

My husband is vegetarian and I made this with potobello and dried shitake mushrooms, and red miso, since that's what we had in the house. I used the soaking water of the shitake mushrooms in place of the broth. Had to cook it for an hour. It came out fantastic, the mushrooms really soaked up the flavor.