Today's roast: a Korean-style pot roast, braised until it shreds with a fork. Serves 6. One roast, two dinners: tacos or a bowl. My favorite way: rice, kimchi, and this meat.
Ingredients
1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
1 tbsp kosher salt
1 tbsp vegetable oil
1 sweet onion, thinly sliced
6 garlic cloves, finely chopped
1 tbsp grated fresh ginger
2 tbsp gochujang paste
1/4 cup brown sugar
1/2 cup low-sodium soy sauce or tamari
2 cups beef stock
Cooked rice, sliced scallions, and kimchi, to serve
Method
Preheat the oven to 350°F. Pat the beef dry and season with the salt. Heat the oil in a Dutch oven and brown the beef in batches, about 10 minutes.
Add the onions and cook until softened, about 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
Stir in the gochujang, brown sugar, and soy sauce. Return the beef with its juices, add the beef stock, and bring to a simmer, about 5 minutes.
Cover and cook in the oven for 2 hours, until the meat shreds easily with a fork. Serve with rice, scallions, and kimchi. Shred any leftovers for tacos the next night.