Ingredients
Equipment
Method
- Preheat your oven to 300 degrees Fahrenheit.
- Whisk together your beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and light brown sugar in a large measuring cup or bowl until combined. Set this mixture aside.
- Pat your roast dry and season it with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the meat on all sides. Remove the meat from the pan and place it on a plate. Set the meat aside. Add your onions to the pan and cook for 3 to 5 minutes before adding your ginger and garlic. Continue to cook for 1 more minute.
- Pour in your sauce mixture and cook for about 4 to 5 minutes. Return your roast to the Dutch oven. Cover the Dutch oven and cook for roughly 2 1/2 hours, or until the meat is very tender and shreds easily.
- Before you shred the meat, whisk two tablespoons of cornstarch with 1/4 cup of water. Stir this mixture into the sauce to make it slightly thicker. Serve the roast with steamed white rice or mashed potatoes. You can top it with sesame seeds if you like.
Nutrition
Notes
This recipe uses soy sauce, which contains gluten. If you need a gluten-free version, substitute the soy sauce with a gluten-free tamari or coconut aminos product.