SLOW-BRAISED KOREAN-STYLE BEEF SHORT RIBS
This western style take on the celebratory Korean beef stew (galbi jjim) browns the beef before slow cooking, but traditionally the beef pieces are first put into a pot with cold water, brought up to the boil and simmered a few minutes to remove any blood and impurities, before draining and then put into the stock (or water) with flavourings for cooking. Winter vegetables such as daikon, carrot, potato or swede are added in the last hour of cooking along with added extras such as shiitake or chestnuts.
Slice between each short rib so you have 5-6 pieces. Heat the oil in a wide oven-proof casserole dish and brown the beef. Drain off any fat and discard.
Add the garlic, ginger, spring onion, onion, nashi, soy sauce, sugar, gochujang, rice wine and stock. Bring up to a gentle simmer. Cook covered on a low heat (or put into 160°C oven) for 1½ hours, then add the vegetables and mushrooms and cook for 1 hour. If you wish you can reduce the cooking broth down to make it more saucy.
Remove the bones from the beef and slice the meat. Serve with Jasberry rice and garnish with a few chopped spring onions and the sesame seeds.
Cooks note: Transform any leftovers from this recipe into Beef Croquettes for a quick, easy and satisfying meal later in the week
1.4kg approx. Greenlea beef short ribs
vegetable oil for frying
3 cloves garlic, sliced
3cm piece ginger, finely grated
4 spring onions, 3 cut into 5cm pieces, 1 sliced thinly for garnishing
1 onion, sliced
1 nashi (or use 2 pears or apples), grated
1 Tbsp soy sauce
1 Tbsp sugar
1-2 Tbsp gochujang paste
½ cup Chinese rice cooking wine
500ml Foundations Foods beef stock
700g vegetables such as daikon, potato, parsnip, swede or carrots, cut into chunks
100g shiitake mushrooms, halved
1 Tbsp toasted sesame seeds