food for thought

by michelle

Posts Tagged ‘korean beef short rib stew

beef short rib stew

leave a comment »

This Korean stew is deliciously sweet and salty. Cook it slowly or (if you’re short on time) in a pressure cooker.

Sear 1.5kg (3 lbs) of beef short ribs in some vegetable oil over high heat then remove to a plate. Lower the heat and add 1 finely diced onion. Cook until soft before adding 4 large finely diced cloves of garlic and an equal amount of finely diced ginger. Cook for a minute more then deglaze the pan with 2 tablespoons of red wine vinegar. When the vinegar has cooked away add ¼ of a cup of apple juice, ¼ of a cup of orange juice, ½ a cup of mirin (sweet cooking sake), ¾ of a cup of soy sauce, 12-15 dried whole shiitake mushrooms and 3 cups of water (or 1½ if you are using a pressure cooker). Simmer for 2 hours (35 minutes in a pressure cooker) then add 2-3 diced carrots and a diced turnip or swede and cook for a further 20-30 minutes (5 minutes in a pressure cooker) until the vegetables are soft. Add 1 drained can of sliced water chestnuts and cook for a few minutes more. Add 2 tablespoons of brown sugar and a small bunch of sliced spring onions and check for seasoning. Thicken with cornflour if desired and serve with steamed rice and kimchi.

Advertisements

Written by michelle picker

May 27, 2017 at 6:02 am