Japanese Pot Roast

Really hoping that I'm not jinxing the potential prolonging of winter by posting this recipe! Although I will have to say, one positive about winter is the cozy meals that we get to make and enjoy. I just love sitting at home on a cold weekend winter day and smelling the slow roast of whatever is sitting in my baby dutch oven. Gotta pull out the positives of the changing seasons, right?!

So this winter recipe puts a modern twist on a traditional dish via Williams Sonoma's cooking blog, a new fave website of mine, by the way. The soy and mirin and subtle hint of star of anise really pull the flavors together and the tenderness of the meat. Ohhhhh the tenderness of the meat. The Japanese word "boro boro" comes to mind when thinking salivating over the condition of the meat. Boro boro translates to falling apart and after 2.5 hours of slow heat on the stove top, this meat certainly is perfect! Most grocery stores should carry the Japanese ingredients listed in the recipe, but if not, any Asian or even organic grocer should do the trick.

Enjoy the rest of winter!

Served with Haiga brown rice and miso soup with seaweed. Garnished with green onions