Beef and Pickled Mustard Greens Recipe
There’s something about a dish that has deep, bold flavors that really makes you feel connected to it. This Beef and Pickled Mustard Greens recipe is one of those meals that combines savory beef with the unique tang of pickled mustard greens. I first came across this combination when I was experimenting with some new recipes to add variety to our dinner menu. My husband loves hearty dishes, and I thought this might be just the thing to satisfy his appetite while introducing a little bit of tartness from the pickled greens.The moment I tried this, I knew it was a keeper. The beef becomes tender and juicy, while the pickled mustard greens add a tangy and slightly spicy kick. It’s the perfect balance of savory and sour. I love how simple the recipe is too—just a few ingredients, and you’ve got a filling, flavorful dish that’s perfect for a cozy dinner. It’s quickly become one of my favorite go-to recipes when I want something hearty yet different.
Equipment
- A large pot or Dutch oven for slow-cooking the beef
- A sharp knife and cutting board for slicing the beef and vegetables
- A stirring spoon or spatula for mixing
- Measuring spoons for the seasonings
Ingredients
- 1 lb beef stew meat or chuck roast, cut into cubes
- 2 cups pickled mustard greens, drained
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions
- Start by cutting the beef into cubes. Season with salt and pepper to taste. Heat olive oil in a large pot or Dutch oven over medium heat, then add the beef and sear until browned on all sides (about 5-7 minutes). Once the beef is browned, remove it from the pot and set aside.
- In the same pot, add the sliced onion and cook for 3-4 minutes until softened. Add the garlic and grated ginger, cooking for another minute until fragrant.
- Return the browned beef to the pot and stir in the soy sauce and sugar. Let it cook for 2 minutes to allow the flavors to combine.
- Pour in the beef broth, stirring to combine. Bring the mixture to a simmer, then cover and cook on low heat for 45-60 minutes, or until the beef becomes tender.
- Once the beef is tender, stir in the pickled mustard greens. Cook for an additional 5-7 minutes until the greens are heated through and have absorbed the flavors of the beef.
- Taste and adjust the seasoning if necessary, adding more soy sauce, salt, or pepper. Serve the beef and pickled mustard greens hot over rice or noodles, and enjoy!