Braised Beef in Sesame-Ginger Broth

Serves 6
Brian Streeter
Pairs well with:
Zinfandel, Red Hills Lake County

Chef Brian Streeter creates this winter treat of tasty Braised Beef in Sesame-Ginger Broth paired with Cakebread Cellars Zinfandel.


½ oz. dried shiitakes
¼ c. soy sauce
¼ c. mirin (cooking sake)
2 lbs. beef stew, cut in 1” pieces
2 T. vegetable oil
salt and pepper
1 T. ginger, grated
5 carrots
¾ lb. daikon radish
1/3 c. sesame seeds, toasted
1 small garlic, chopped
1 tsp. red miso
1 tsp. rice wine vinegar

¼ c. green onion, minced
1 T. sesame seeds, toasted


Place dried shiitakes in a large saucepan. Cover with 1 quart of water and soak for 10 minutes. Add the soy sauce and mirin and bring to a boil. Remove from the heat and allow to steep for 20 minutes. Strain through a fine mesh strainer and set aside.

Season the beef with salt and pepper. Heat a wide-bottom pan over high heat. Add the oil and sear the beef in batches. Cook until brown on all sides. Drain all the oil out of the pan, return the beef to the pan with grated ginger and cover with the mushroom broth. Bring to a simmer, turn the heat to low, cover and simmer for 2 hours, until beef is tender. Cut the carrots and daikon into one-inch pieces. Add to the beef and simmer for another 30 minutes until tender. While the beef is cooking, place the sesame seeds, garlic, miso paste and rice wine vinegar in a blender jar. Add a ½ cup of the broth from the beef and puree until smooth. Add to the beef and stir to incorporate. Ladle into warm bowls and garnish with green onion and sesame seeds.

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