pot roast

Asian pot roast

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In my opinion, wintery Sundays in December exist so we can cook large, tough cuts of meat for hours, until they give up their toughness to reach their soul-satisfying destiny. I believe every culture has their own version of a long-simmered stew, braised meat dish, pot roast, etc. One of my personal favorites is a Korean dish called galbi jjim, braised beef short ribs. The flavors of this dish are soy and sugar. The end result is hearty, familiar, and a crowd-pleaser. However, I was not able to acquire the necessary short ribs in a timely manner. Instead, I picked up the ever-dependable, always available, chuck roast. This is one of my favorite cuts of beef, so I was not really disappointed. When cooked properly, you will be rewarded with an extremely flavorful and tender piece of meat.

Asian pot roast