Braised Beef Roast with Moromi Shiro Miso Red Wine, Prunes and Parsnip Puree
(Serves 4)
Ingredients For the Shanks:
One 3lb chuck roast
3 tablespoons unsalted butter
One large onion, cut into one inch cubes
4 large carrots cut into one inch rings
One large red bell pepper cut into one inch pieces
3 garlic cloves minced
2 sprigs thyme
2 bay leaves,
1 1/2 cups pitted prunes
2 C light red wine
2 C beef or chicken stock
1/4 C red wine vinegar
1/4 C honey
1/4 C Moromi shiro miso
Preparation: (this can be made up to two days in advance)
One hour before cooking, bring roast to room temperature and season well with coarse salt and freshly ground black pepper. Preheat the oven to 275. In a heavy bottomed dutch oven over medium heat melt butter until it starts to foam. Then add roast and brown slowly on both sides, being careful not to burn the butter. Once brown, remove shanks to a plate and set aside. Reduce the heat to low and add to the pot your onions, carrots, red pepper and garlic. Season with salt and cover to slowly sweat without browning. When the onions are translucent return the shanks to the pan, turn up the heat back to medium and add your wine and reduce by half. Then add stock, vinegar, honey and enough water so that it comes just under the tops of the shanks. Bring almost to a simmer, cover and put in the oven. Check after half an hour the juices should be barely bubbling. At two hours remove a ladle full of the liquid and whisk in the miso and return to the pan along with the prunes. Cook for at least another hour or until the meat is fork tender. Taste broth and adjust for salt if needed. Divide into four pieces and serve over parsnip puree along with the vegetables, prunes and cooking juices. Enjoy!
Ingredients for Parsnip Puree: (Can be made up to two days in advance)
8-10 parsnips depending on size
2 tbsp unsalted butter at room temp
Salt to taste
1/4 tsp Moromi Fermented Cayenne Hot Sauce
Preparation:
Peel and cut parsnips into evenly sized medium pieces. Cover with generously salted cold water. Bring to a simmer and cook until tender, approximately 20-30 minutes. Drain in a colander well until they steam dry. Add to a food processor or blender and puree until silky smooth. Whip in butter, any more salt and cayenne hot sauce. Keep warm until needed.