Traditionally, this dish would be made with short ribs, but I usually opt for the more affordable cuts of meat. When you cook anything at a low temp for a long amount of time, everything in that pot gets ridiculously tender. This is why I search for the larger, cheaper cuts of beef that are usually tough, but magically transform when braised low and slow.

Chuck Roast Braised Beef

Ingredients
About 4 servings

1.5 lbs beef chuck cross rib roast
¼ cup soy sauce
¼ water
2 TBSP sesame seed oil
2 TBSP brown sugar
1 TBSP black pepper
2 small onions
3 garlic cloves

Topping
2 green onions, chopped
1 teaspoon sesame seeds

Steps
1. Peel and quarter the onions into wedges. When cutting the root end off, leave as much of the core as possible so the pieces stay intact.

2. Cut the beef into ½ inch cubes. Try to keep the sizes consistent.

3. Add the beef to an oven-safe pot that has a lid, and pour in the soy sauce and water. Add in the black pepper, brown sugar, and sesame seed oil. Grate in the garlic cloves, then mix everything together until the sugar is dissolved. Tuck in the onions. There should only be enough liquid to come about halfway up the beef and onions, not submerged.

4. Put into a 300F for 3 hours, until the beef is extremely tender and beef has browned. Serve hot, topped with chopped green onions and sesame seeds, and with rice and kimchi.