Saturday, December 31, 2011

Korean Beef Stew By Yummy

Cut cooking time in half by using a pressure cooker to tenderize beef. You can also prepare this dish during the weekend and just reheat for a weekday dinner. In fact, that will make it taste even better!

Serves 4 to 6  Prep Time 15 minutes  Cooking Time 2 hours

1 kilo beef short ribs
4 cups water
2 tablespoons oil
2 tablespoons ginger, sliced
1 tablespoon garlic, chopped
1/2 cup onion
2 tablespoons brown sugar
6 tablespoons good quality soy sauce
extra water
1 beef cube
1 whole carrot, sliced diagonally
6 reconstituted dried shiitake mushrooms
2 tablespoons mirin
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted

1  Boil beef in water until tender. Strain and set aside broth.

2  Heat oil on medium heat. Sauté ginger, garlic, and onion. Add sugar and beef, then cook until brown.

3  Measure strained broth from boiled beef. Add water to get 3 1/2 cups of liquid.

4  Add soy sauce to the beef. Pour in stock and simmer for 10 minutes. Add in the rest of the ingredients and simmer until vegetables are tender. Serve hot, garnished with sesame seeds.

Photography by David Hanson │ Styling by Sharlene Tan


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