Miso Ginger Shredded Beef

4 lb. chuck roast
2 tablespoons white miso paste
2 tablespoons freshly grated ginger
4 garlic cloves, grated
1/3 cup soy sauce
1 tablespoon rice wine vinegar
2 tablespoons honey or brown sugar
1/2 cup orange juice
Kosher salt
Freshly ground black pepper

Slow Cooker

Season the chuck roast generously with salt and pepper and place it in the slow cooker.

In a bowl, whisk together the miso paste, ginger, garlic, soy sauce, rice wine vinegar, honey and orange juice. Pour the mixture over the beef.

Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours, until the beef is very tender and easily pulls apart with a fork.

Transfer the beef to a cutting board and shred with two forks, discarding any large pieces of fat. Transfer to a sheet pan.

Set your ovens to BROIL. Pour the cooking liquid over the shredded beef and toss to coat. Crisp up under the broiler for a few minutes. Serve over rice and garnish with scallions and sesame seeds.

Oven Method

Preheat the oven to 325°F.

Season the chuck roast generously with salt and pepper and place it in a Dutch oven or other heavy, oven-safe pot with a lid.

Whisk together the miso paste, ginger, garlic, soy sauce, rice wine vinegar, honey and orange juice. Pour the mixture over the beef.

Cover and cook for 3 1/2 hours, or until the beef is very tender. Remove the lid and cook for another 30 minutes, allowing the sauce to reduce slightly.

Shred the beef directly in the pot, discarding any large pieces of fat, then toss it in the cooking juices before serving.