Name: Braise Chuck Asian-style
Prep time: 35 min
Cook time: 2 h 6 min
Total time: 2 h 41 min
Yield: 5
Ingredients: 50 gr all-purpose flour; 10 gr allspices; salt & black pepper; 1 1/2 kg beef; 30 gr butter; 30 gr olive oil; 30 gr ginger root; 15 gr chili paste; 5 cloves garlic; 1 bunch green onions; 120 ml grape juice; 900 ml beef stock; 100 ml soy sauce; 1 lemon juice; 30 ml honey; 3 star anise; 2 bay leaves; 2 Tbsp fish sauce

Braise Chuck Asian-style

This Asian-style chuck braise brings together the deep savoriness of slow-cooked beef with warm spices and bright aromatic notes that define many traditional Asian dishes. The chuck becomes exceptionally tender as it cooks gently in a rich broth infused with soy sauce, ginger, garlic, and fragrant spices. Subtle sweetness from honey balances the umami elements, while lemon juice adds a clean lift that enhances the overall complexity. This dish is well suited for cool weather, long voyages, or any day when a deeply satisfying, slow-cooked meal is needed onboard. Served over rice, it offers a complete and comforting experience that pairs beautifully with vegetables or simple greens.

Recipes are shared as flexible guidelines to inspire and give you ideas. We are always available to advise on substitutions when ingredients aren’t available onboard.

Cooking Method: Braising Cuisine: Asian Courses: Main-dish

Comforting

Prep Time 35 mins Cook Time 2.1 hrs Total Time 2 hrs 41 mins Servings: 5

Instructions

Preheat the oven to 135C and prepare a heavy-bottomed pot.
Mix the flour, allspice, salt, and black pepper in a bowl, then toss the beef pieces in the mixture until well coated.
Heat the butter and olive oil over medium-high heat. Sear the beef in two batches until browned on all sides, then transfer the meat to a plate and set aside.
Add the ginger root, chili paste, garlic, and the green onion whites to the pot. Cook while stirring for 2 minutes to release the aromatics.
Deglaze the pot with the grape juice, scraping up any browned bits from the bottom.
Add the beef stock, soy sauce, lemon juice, honey, star anise, bay leaves, and fish sauce or shrimp paste. Bring the mixture to a boil.
Return the seared beef to the pot, ensuring the liquid does not fully cover the meat. Cover the pot and transfer it to the oven. Braise until the beef becomes tender and begins to fall apart, about 2 hours.
Serve over rice and garnish with the sliced green onion greens.

Note

Tips

• This dish reheats very well and often tastes even better the next day.
• Serve with steamed rice, noodles, or sautéed greens for a complete meal.
• To thicken the sauce slightly, simmer uncovered for a few minutes after braising.

Braise Chuck Asian-style