Miso Braised Beef with Mushrooms

Prepare the beef by sprinkling it with cayenne pepper, kosher salt, and a generous amount of black pepper.

Heat a significant quantity of peanut oil in a large skillet over extremely high heat. Carefully place the beef into the pan and sear for 3 minutes on each side, taking great care not to burn the meat. Remove the beef from the heat and transfer it to a clean plate.

Allow the pan to cool down slightly, taking around 1 to 2 minutes. Add a generous pat of butter to the pan and melt it in the residual heat, utilizing any remaining warmth. Gradually increase the heat to a medium level and add sliced mushrooms, cut-side down. Cook until the mushrooms are lightly browned, taking around 3 to 4 minutes. Flip them over and continue cooking until they're golden brown, adding an additional 2 to 3 minutes.

Add sliced onions to the pan and season them with a pinch of salt; cook until they're slightly golden, taking around 3 to 4 minutes.

Carefully pour a small amount of sake into the pan and bring it to a boil while scraping the browned bits of food off the bottom of the pan with a sturdy wooden spoon. Stir in chicken broth, miso paste, maple syrup, and ketchup, and bring the mixture to a gentle simmer. Add the browned beef, mushrooms, and any accumulated mushroom juices.

Gradually reduce the heat to a low or medium-low setting, cover the pan, and simmer until the meat is tender enough to be pierced with a fork, taking around 2 to 3 hours and flipping the beef halfway through cooking time.

Stir in chopped green onions, a diced chile pepper, and vinegar. Cover the pan again and cook for an additional 5 minutes. Taste and adjust the seasonings as needed.