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Smoky Soy Braised Beef Shoulder

There’s a lotta genius behind this meal, and it comes in the form of kombu— Japanese dried sea kelp. Here’s the secret: soaking the kombu in water to season the water and provide a baseline salinity. This adds that sour, sweet, bitter, and salty “umami” flavor that we all so dearly ADORE (*salivating*) This water is a part of the braising liquid that we cooked the beef in for 4+ hours….and that means tender deliciousness. The sweet potatoes compliment the beef with flavors from honey and jalapeños, a little sweet and a little heat. Beans and greens with a light vinaigrette complete the trio. Bone apple teeth, Fam! 

P.S. We’re doin’ something a little different to spice up this week. Post a pic of dinner tonight with the hashtag #wecolove and tag @wecohospitality for a chance to have tonight’s bill *poof* disappear! 

Total prep time: 2 minutes


What’s in your bag:

  • Smoky soy braised beef
  • Roasted & braised sweet potatoes
  • Arugula salad
  • Tamari & mint vinaigrette

What you’ll need from home:

  • A saute pan
  • An aluminum foil-lined sheet pan
  • A mixing bowl
  • Tongs 

For the beef:

  1. Empty the beef into your saute pan and heat on medium until warmed through, about 7-9 minutes. 
  2. Make sure to stir it up on occasion to distribute the heat nice and evenly!
  3. If needed, feel free to add a tablespoon of water

For the sweet potatoes:

  1. Preheat the oven to 350F. We’re gonna heat up some taters!
  2. Place the sweet potatoes on your lined sheet pan and pop into the oven for 8-10 minutes, flipping the potatoes over halfway through cooking.

For the salad:

  1. Place the salad into your mixing bowl and toss it with the tamari & mint vinaigrette. You know, salad-making stuff.


And that’s it! Dinner solved, dinner served. #weareWECO

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