Ingredients
Equipment
Method
Season and sear the beef.
- Cut chuck roast into large cubes. Season generously with salt and pepper on all sides. Heat a drizzle of neutral oil in the pressure cooker on saute mode. Sear the beef in batches until deeply golden on all sides. Do not overcrowd. Remove excess oil from the pot.6 lbs chuck roast, Salt and pepper to season, Neutral oil for searing
Add the aromatics and sauce.
- Add the onion, ginger, and garlic to the pot. Add soy sauce, brown sugar, rice vinegar, mirin, and sesame oil. Stir to combine. Return the seared beef to the pot.1 onion, 3 inch piece of fresh ginger, 4 cloves garlic, 1 cup soy sauce, 1 cup brown sugar, ¼ cup rice vinegar, ¼ cup mirin, 3 tablespoons sesame oil
Pressure cook.
- Seal the lid and pressure cook on high for 1 hour. Allow the pressure to release fully on its own. This takes approximately 20 to 30 minutes.
- Skim the fat.
- Once the pressure has fully released open the lid and skim any excess fat from the surface of the sauce.
Thicken the sauce
- Mix cornstarch and water until smooth. Switch to saute mode. Add the slurry and stir. Simmer for 5 minutes until the sauce is thick and glossy.1 tablespoon cornstarch, 3 tablespoons water
Serve
- Ladle the beef and sauce over steamed jasmine rice. Garnish with sesame seeds and sliced green onions.Steamed jasmine rice, Sesame seeds, Sliced green onions
Notes
- Sear in batches and do not rush it. Overcrowding means steaming instead of searing. Take your time here.
- Full natural release only. The beef needs time to rest in the residual heat to reach that fall-apart texture. Walk away and let it do its thing.
- Skim the fat before adding the cornstarch slurry. Chuck roast releases a significant amount of fat during cooking. Skimming first gives you a clean glossy sauce instead of a greasy one.
- Make it the day before. The sauce penetrates deeper overnight and the flavour improves significantly. If you are making this for a special occasion this is the move.