Immune-Boosting Miso Ginger Chuck Roast and Congee w/ Sides
When my sister and I were living together for 4 months during her chemo recovery, we ate a decent amount of chuck roast. Meat cooked for an extended period of time supports the body’s red and white blood cell count and although her numbers were generally very good, the Clinical Herbalist we were working with suggested this to boost her numbers when they were tetering. This chuck recipe is inspired by Caitlin Jesson, I added in shiitake mushrooms to boost the immune-specific aspect of it. I paired this dinner with medicinal congee, broccolini, bitters salad (assists in digestion, especially when eating heavy / fatty meals) and kimchi to also assist in digestion and gut health.
Slow-Cooked Miso Ginger Chuck Roast
≈ 4 servings
Ingredients
2 lb chuck roast
⅓ cup tamari
2 tablespoons miso (white or red)
2 tablespoons honey (or maple syrup for a lower‑glycemic option)
1½ tablespoons rice vinegar
4 cloves garlic, minced
4 tablespoons fresh ginger, grated
1 teaspoon red pepper flakes (adjust to taste)
¼ cup water or bone broth
¼ lb shiitake mushrooms, caps and stems roughly chopped
Instructions
Prep the roast and mushrooms
If desired, pat the chuck roast dry with a paper towel; you can leave it whole or cut into 2–3 large chunks for faster cooking.
Place chuck in hot pan to sear and create a flavorful crust. Sear all sides.
Roughly chop the shiitake caps and stems (you can leave stems in for extra flavor).
Make the sauce in the crock pot
In a 4–6 quart slow cooker, combine:
tamari,
miso,
honey,
rice vinegar,
minced garlic,
grated ginger,
red pepper flakes,
and water or bone broth.
Whisk or stir until the miso and honey are mostly dissolved.
Add the shiitake mushrooms and stir to coat.
Add the roast and cook
Place the chuck roast on top of the liquid mixture.
Cover and cook on low for 6–8 hours, or on high for 4–5 hours, until the meat is very tender and easily shreds with a fork.
Shred and serve
Carefully remove the roast and shred it with two forks, discarding any large pieces of fat if desired.
Return the shredded beef to the pot and stir to coat in the sauce.
Serve over rice, noodles, or cauliflower mash, or use in tacos, wraps, or grain bowls.
Leftovers store well in the fridge for 4–5 days and often taste even better the next day as the flavors deepen.
Medicinal Reishi–Astragalus Congee
≈ 4 servings
Ingredients
1 cup sushi rice
6 cups water or bone broth
2 pieces Reishi mushroom
4 slices Astragalus (Huang Qi)
Optional for flavor/support:
1–2 slices fresh ginger (about ½ inch)
Pinch of sea salt, to taste
Instructions
Rinse and prepare the rice
Rinse the rice in a fine‑mesh strainer until the water runs mostly clear. Drain well.acuworx+1
Combine rice, liquid, and herbs
In a heavy‑bottomed pot, combine:
rinsed rice,
water or bone broth (start with 7 cups; add more later if too thick),
Reishi slices,
Astragalus slices,
and optional ginger if using.
Simmer slowly until porridge‑like
Bring the mixture to a boil over medium‑high heat.
Once boiling, reduce heat to low, cover with the lid slightly ajar, and simmer gently for 1–1.5 hours, stirring occasionally.
Add more warm water or broth toward the end if the congee thickens more than you like; it should be creamy but still pourable.
Remove herbs and season
Use a spoon to fish out the Reishi and Astragalus slices and discard them; they are used for their medicinal infusion but are not eaten.
Stir in a pinch of sea salt to taste.
Serve warm
Ladle into bowls and serve warm.
Optional simple garnishes: a drizzle of toasted sesame oil, sliced scallions, or a few sautéed mushrooms if desired.
Reishi is used for calming the Shen (nervous system), supporting immunity, and promoting restful sleep.
Astragalus is used to support qi (energy) and immune defenses, especially in recovery or fatigue.
Toppings
Kimchi
Green onion
Cilantro
Sesame seeds
Roasted Broccolini with Sesame, Tamari, Ginger & Garlic
≈ 2 servings
Ingredients
1 bunch broccolini, trimmed and broken into 3–4 inch pieces
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1–2 cloves garlic, minced
Optional garnish: toasted sesame seeds
Instructions
Preheat & prep
Preheat oven to 400–425°F (200–220°C). Line a rimmed baking sheet with parchment or foil.
Rinse broccolini and pat dry so it roasts instead of steams.
Make the sesame‑tamari marinade
In a bowl, whisk together:
grated ginger,
minced garlic,
and rice wine vinegar
Coat and roast
Add broccolini to the bowl and toss until everything is evenly coated.
Spread in a single layer on the baking sheet.
Roast 15–20 minutes, tossing once halfway through, until the stems are tender and the tips are slightly caramelized and browned.
Serve
Plate warm and, if you like, sprinkle with a few toasted sesame seeds for extra nutty crunch.
Bitters Salad
Light, crisp, and slightly bitter—great for liver support and digestion.
Ingredients
½ bunch red leaf lettuce, rinsed and torn into bite‑size pieces
1 watermelon radish, thinly sliced or shaved
½ cucumber, thinly sliced or ribboned with a peeler
¼ red onion, thinly sliced
Optional:
A few sprigs of fresh herbs (mint, cilantro, or parsley)
Dandelion greens or frisee could also work in this recipe
Instructions
Prep the greens and veggies
Wash and dry the red leaf lettuce thoroughly, then tear into manageable pieces.
Slice the watermelon radish into thin rounds or ribbons.
Cut the cucumber into thin rounds or ribbons.
Slice the red onion very thin; if the flavor is too sharp, you can soak the slices in cold water for 5–10 minutes, then drain and pat dry.
Assemble the salad
In a large bowl, combine:
red leaf lettuce,
watermelon radish,
cucumber,
and red onion
Dress and serve
Add dressing below
Rice‑Vinegar Sesame Dressing
Makes about ½ cup (4–6 servings)
Ingredients
3 tablespoons rice wine vinegar
1 tablespoon sesame oil (toasted sesame oil for stronger flavor)
1 tablespoon tamari
1 teaspoon honey
1 clove garlic grated
1 teaspoon fresh ginger, finely grated
Instructions
Combine all ingredients
In a small jar or bowl, whisk or shake together:
rice vinegar,
sesame oil,
tamari,
honey,
grated garlic,
and grated ginger.
Taste and adjust
Taste and adjust:
Add a bit more honey if you want it sweeter,
a bit more tamari if you want it saltier,
or a splash more rice vinegar if you want it tangier.
Use or store
Use immediately over greens, grain bowls, noodles, or roasted veggies.
Store in a jar in the fridge for up to 5–7 days; shake well before each use.
