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Japanese Beef Pot

Serves 4 to 6 Entree meat

Japanese Beef Pot

Japanese Beef Pot is a cherished staple of home-cooked meals, often gracing the table during family dinners or casual gatherings with close friends. Grounded in the principles of Japanese home cooking, this dish reflects a tradition where each element is thoughtfully chosen and seasoned, showcasing the essence of its ingredients. It’s a comforting presence, particularly during colder months, when warmth and nourishment are most appreciated.

The dish presents a robust yet balanced taste profile, with tender beef cubes soaking up the essence of sweet carrots and softened onions. Generous use of fat enriches the broth, while fine sea salt and freshly ground black pepper are added to taste, ensuring a harmonious blend of flavors. Every spoonful is a warm embrace, inviting you to savor the simplicity and depth that characterize Japanese home cooking.

Ingredients

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

Method

  1. Begin by seasoning the 800 g of beef cubes with fine sea salt and black pepper to taste. Ensure each piece is evenly coated by gently massaging the seasoning into the meat. This step enhances the beef's flavor and helps create a savory crust during 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, ensuring not to overcrowd the pot. Brown the beef on all sides until each piece develops a deep, rich color, which should take about 3-4 minutes per side. This browning step is crucial as it adds depth and complexity to the dish's flavor.
  3. While the beef is browning, peel and slice 2 carrots into thick rounds and chop 1 onion into wedges. These vegetables will add sweetness and texture to the pot, complementing the savory beef.
  4. Once the beef is browned, remove it from the pot and set aside temporarily. Add the chopped onions to the same pot, using the residual oil and beef drippings to sauté them. Cook the onions until they become translucent and slightly caramelized, which should take about 5 minutes.
  5. Return the browned 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, then reduce the heat to low and cover the pot.
  6. Allow the beef to braise gently for about 1.5 to 2 hours, or until the meat is tender and easily pierced with a fork. The carrots should be soft but still hold their shape. Taste the broth and adjust the seasoning with additional salt and pepper if necessary.
  7. Serve the Japanese Beef Pot hot, accompanied by steamed rice, crusty bread, or a fresh salad. The dish should be aromatic and comforting, with the beef meltingly tender and the vegetables perfectly cooked.
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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