This rump roast is juicy and tender because it is cooked in beef broth and mushroom soup. It is made in a slow cooker and is quite simple to make. If desired, raw vegetables can be added at the beginning of the cooking process, such as carrots and potatoes. This recipe is a hit with my whole family. You may make delicious roast beef sandwiches with the leftovers.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup soy sauce
- ½ cup sake
- ⅓ cup mirin (Japanese sweet wine)
- ¼ cup packed brown sugar
- 2 teaspoons finely grated ginger
- 2 tablespoons finely minced green onions
- 1 teaspoon ground turmeric
- 2 pounds beef short ribs, cut flanken-style
Instructions
- Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
- Preheat a charcoal grill for high heat.
- Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it’s grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
- Serve immediately, spooning or brushing on any accumulated juices from the plate.
- Although not common in teriyaki marinades, feel free to add garlic or any other spices or seasonings. Finely minced chile peppers would add a nice kick of heat.
- Please wait for any fire to die down and until the coals are glowing before adding the meat to the grill.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 624 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 18 g |
| Sodium | 1858 mg |
| Sugars | 22 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Great and so easy, another winner Chef John
This recipe needs garlic and red pepper flakes. My wife is Korean, and that’s what she uses. In my opinion, the words “Korean” and “Teriyaki” don’t belong in the same title. Nonetheless, it’s a decent recipe.