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Japanese Beef Pot 3

Serves 4 to 6 Entree meat

Japanese Beef Pot 3

Japanese Beef Pot 3 is a traditional dish that captures the essence of home cooking in Japan. It's prepared with an intuitive touch, where salt is judged by hand, and fat is used generously to enhance the flavor. This version reflects how Japanese families actually serve it at their tables, offering a glimpse into the everyday culinary practices that bring comfort and warmth to the home.

The dish presents a rich, savory profile, with tender beef cubes that melt in your mouth, complemented by sweet carrots and the subtle sharpness of onions. The broth, seasoned simply with fine sea salt and black pepper, carries the essence of its ingredients, creating a harmonious blend that's both satisfying and familiar.

Ingredients

  • 800 gbeef cubes
  • 2carrots
  • 1onion
  • 2 tbspoil
  • 500 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of beef cubes with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated by tossing them gently in a large bowl. This step enhances the flavor of the beef and prepares it for browning.
  2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer, being careful not to overcrowd the pot. Brown the beef on all sides until each piece has a deep, rich color, which should take about 3-4 minutes per side. This browning process develops a savory crust and adds depth to the dish.
  3. While the beef is browning, peel and slice 2 carrots into 1 cm thick rounds and chop 1 onion into medium-sized pieces. These vegetables will add sweetness and texture to the pot.
  4. Once the beef is browned, remove it from the pot and set aside temporarily. Add the chopped onion to the same pot, using the residual oil and beef drippings to sauté until the onion becomes translucent and slightly golden, which should take about 5 minutes. This step releases the onion's natural sweetness and enhances the overall flavor of the dish.
  5. Return the beef cubes to the pot, along with the sliced carrots. Pour in 500 ml of water, ensuring the beef and vegetables are mostly submerged. Bring the mixture to a gentle simmer over medium heat.
  6. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise for about 1.5 to 2 hours, stirring occasionally. The beef is done when it is tender and easily pierced with a fork, and the carrots are soft yet still hold their shape.
  7. Taste the broth and adjust the seasoning with additional salt and black pepper if needed. The broth should be savory with a hint of sweetness from the carrots and onions.
  8. Serve the Japanese Beef Pot 3 hot, accompanied by steamed rice, crusty bread, or a fresh salad. This dish is meant to be shared, embodying the warmth and comfort of a Japanese home-cooked meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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