Spicy beef and vegetable stew

The Guardian - Feast - - News -

Prep 15 min Cook 2 hr 20 min Serves 4

400g beef brisket 1 onion, peeled and quar­tered

10 gar­lic cloves, peeled, 6 left whole, 4 crushed

1 tbsp vegetable oil 150g shi­itake mush­rooms, sliced

1 leek, halved and thinly sliced

2 tbsp soy sauce

2 tbsp roasted se­same seed oil

3 tbsp gochugaru (Korean red pep­per pow­der)

1½ tsp salt

10 spring onions, halved length­ways then cut into 6cm long strips

Cooked rice, to serve (op­tional)

Put the brisket in a medium pan and cover with three litres of wa­ter. Bring to the boil, re­duce the heat a lit­tle, add the onion and the whole gar­lic cloves, and sim­mer for two hours with the lid off; spoon off any froth that rises to the sur­face. Top up with wa­ter while cook­ing to en­sure the meat is sub­merged.

Trans­fer the brisket to a plate and set aside to cool. Strain the stock through a fine sieve, into a bowl or jug, and dis­card the flavour­ing in­gre­di­ents. When the brisket is cool enough to han­dle, slice or tear the meat into thin, bite-sized strips, dis­card­ing any fat.

In the same pan, heat the vegetable oil over a medium heat, add the mush­rooms and leek, and saute for five min­utes. Add the beef, soy sauce, crushed gar­lic, se­same seed oil and gochugaru pow­der.

Turn up the heat and fry for one to two min­utes un­til aro­matic. Pour 1.3 litres of the strained stock back into the pan (freeze the rest for fu­ture use). Add the salt and bring to the boil, then re­duce the heat a lit­tle and add the spring onions. Sim­mer for three min­utes, un­til all the flavours have come to­gether and serve in bowls with rice along­side if you like. From Our Korean Kitchen by Jor­dan Bourke and Re­jino Pyo (Orion)

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.