Korean Beef Stew

This is such a great way to use up leg meat like chuck and even parts around the shin that would be better known as Osso Bucco. When the sinew cooks for a long period of time it becomes gelatinous and beautifully delicious giving a great flavour and mouthfeel. 

We were lucky enough to be allowed onto a friend's property to take this wild cow, be assured that we left no waste, and have stocked up our freezer. 

For this picture, we served the stew with rice but it would be equally as delicious served with crust bread. 

Ingredients: 1 kg beef chuck (trimmed and cut into 2” cubes) 1 kg carrots (thickly cut) 250 g white cabbage (rough cut in large pieces) 6 cloves garlic 2 cm ginger (sliced thinly) 2 brown onions (sliced) 2 tbs cornflour 1/4 cup soy sauce 1/4 cup brown sugar 1 tsp chilli flakes 3 star anise 1 tsp Sichuan pepper Sesame oil 3 tbs fish sauce 1/2 tsp MSG or just salt if you prefer

Method:

Brown the chuck in batches, it’s very important you get good colour on the meat so don’t overcrowd the pan to help retain the heat. As the beef finishes caramelising I sprinkle some salt over the meat and transfer it into a large pot.

Repeat this process until all the meat is browned.

Cover the meat with water then add your soy sauce, fish sauce and brown sugar.

In your meat roasting pan add fresh oil, throw in your ginger, garlic, star anise, Sichuan pepper, and chilli flakes.

Cook until fragrant.

Now add all of your onions, cook them down over high heat until they show a light colour and smell delicious. Add them to your pot.

In the same pan add all your carrots with a tablespoon of sesame oil and cook on high heat until you get colour on one side, add them to your pot.

Now fry off your cabbage on a super high heat and try to get some nice caramelisation on the leaves while they are still hard and raw, then add them to your pot.

At this stage, everything should be in your pot with the meat slowly simmering away.

As your stew comes up to heat skim any bits of oil, fat or scum that comes up to the surface. The quicker you get onto this the cleaner your flavour will be.

Cook on low for around 2 and 1/2 hours or until the meat is tender.

Add 1/2 tsp of msg or adjust the seasoning with salt.

*chefs note: MSG boosts the flavour of foods by stimulating taste receptors and has been shown in research studies to increase the acceptance of particular flavours. Adding MSG to foods results in an umami taste, which is characterised as savoury and meaty.

Enjoy.