Asian pot roast
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.