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Ginger Miso Pulled Beef with Rice & Cucumber

with Beef Bone Broth Turmeric Ginger
Gluten Free High Protein (15g+) No Dairy Added
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
2.5 hours
Ginger Miso Pulled Beef with Rice & Cucumber

This dish has mi-SO much flavour packed into every tender bite, thanks to the delicious idea from @caitlinjesson. Miso, honey and ginger team up with our Turmeric Ginger Bone Broth for rich umami flavour and gut-loving goodness. Layer it over sushi rice with fresh cucumber and you’ve got a sweet, savoury, spicy knockout.

Main Meals
Asian inspired
Pantry Items
View in metric
  • 2.6–3.3 lb beef chuck roast steaks
  • 2 tbsp Beef Bone Broth Turmeric Ginger
  • 2 tbsp miso paste
  • 1 tbsp sesame oil
  • 2 tbsp mirin
  • ⅓ cup honey
  • 1 cup water 
  • 2 cloves garlic, grated
  • ¼ cup fresh ginger, grated
  • 2 cups sushi rice
  • 2 cucumbers, sliced
  • 2 spring onions, sliced
  • 1 red chili, sliced (optional)
  1. Preheat oven to 320 °F.
  2. Place Beef Bone Broth, miso paste, sesame oil, mirin, honey, ginger, garlic and water to a bowl and mix to combine.
  3. Cut your beef into 3-4 large chunks.
  4. Place the beef in a roasting dish, then pour the mixture over the beef and coat all over.
  5. Cover the meat with a double layer of foil, then roast in the oven for 2.5 hours, turning half way through.
  6. Remove from the oven and shred into smaller chunks.
  7. Meanwhile cook rice to packet instructions.
  8. Serve pulled beef over rice in bowls alongside cucumber. Top with spring onions & sliced chili.