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37

BEEF

In a slow cooker, stir together the stock, soy sauce, mirin, onion, brown sugar, and ginger until the sugar dissolves.

Season the roast generously all over with salt and pepper. In a arge, heavy frying pan over medium-high to high heat, warm the oil. Add the roast and sear, turning as needed, until browned on all sides, about 10 minutes.

Transfer the roast to the slow cooker, nestling it in the onion mixture. Cover and cook on the low setting for 4 hours.

Transfer the roast to a cutting board and let stand for a couple of minutes, then snip and remove the strings and slice the beef against the grain into thin slices about ¼ inch (6 mm) thick, discarding any arge bits of fat.

Stir the mushrooms and half of the green onions into the cooking liquid. Return the beef slices to the slow cooker, re-cover, and cook on the low setting for 3–4 hours. The beef should be very tender.

Just before the beef is ready, bring a arge pot three-fourths full of salted water to a boil. Add the udon and boil until tender, according to package directions. Drain, rinse under cold running water, and divide evenly among 8 bowls.

Using a slotted spatua, divide the beef and mushrooms evenly among the bowls. Strain the cooking liquid through a fine-mesh sieve into a bowl, then divide any captured solids among the bowls. Let the cooking liquid stand for a few minutes, then use a arge spoon to skim the fat from the surface. Taste the cooking liquid and adjust the seasoning with salt and pepper if needed. If the liquid has cooled, transfer to a small saucepan and reheat on the stove until hot.

Divide the hot cooking liquid evenly among the noodle bowls. Sprinkle with the remaining green onions and the shichimi togarashi (if using) and serve.

1 ½ cups (350 ml) beef stock⅓ cup (80 ml) soy sauce ¼ cup (60 ml) mirin

1 yellow onion, finely chopped2 tablespoons firmly packed dark brown sugar2 tablespoons peeled and shredded fresh ginger1 boneless beef chuck roast, about 3 lb (1.4 kg), tiedKosher salt and freshly ground pepper 1 tablespoon canoa oil

½ lb (225 g) shiitake mushrooms, brushed

clean, stems discarded,

and caps sliced

1 bunch green onions, including tender green parts, thinly sliced

1 ½ lb (680 g) dried udon noodles (two 12-oz/340-g packages)

Shichimi togarashi (optional), for garnish

SERVES8

Here, a chuck roast is braised, sliced, then returned to the slow cooker to simmer until perfectly tender. You can also use stew meat—just cut up the chuck roast into 2-inch (5-cm) pieces—which saves the step of slicing the roast midway through cooking (a good option if you are doing this overnight or while at work). To boost the vegetable content, add a few handfuls of baby spinach the last 15 minutes of cooking.

GINGERBEEF UDON NOODLE BOWL WITH SHIITAKE MUSHROOMS