by monkeymom
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monkeymom's Notes:
Expand4 pounds beef chuck cut into 2 inch cubes Ask a question about this ingredient
1 English short rib (1/2-1 lb) (optional) Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1-2 tablespoon vegetable oil Ask a question about this ingredient
1 cup sweet rice wine, sake, or sherry Ask a question about this ingredient
1/3 cup soy sauce Ask a question about this ingredient
1 teaspoon rice wine vinegar Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
1-2 tablespoon brown sugar or an equivalent amount of rock sugar (adjust seasoning to taste. I like my sauce on the sweeter side.) Ask a question about this ingredient
2 star anise Ask a question about this ingredient
1 slices ginger root Ask a question about this ingredient
6 garlic cloves Ask a question about this ingredient
3-4 red chili peppers, fresh or dried (again, suit to taste) Ask a question about this ingredient
3 whole dried shiitake mushrooms or fresh ones cut into quarters Ask a question about this ingredient
1 lime, zested Ask a question about this ingredient
3-4 large carrots, peeled and cut into 1 inch pieces Ask a question about this ingredient
1 large daikon, peeled and cut into 1 inch pieces Ask a question about this ingredient
Heat oven to 325 degrees. Season meat with salt and pepper. Heat oil in a large ovenproof pot with a tight-fitting lid. Working in batches brown beef all over, removing each piece when done. Add oil as needed.
Ask a question about this stepAdd all meat back to pot. Add wine and bring to a boil, scraping up browned bits. Add soy sauce and sugar then the stock. Add star anise, ginger, garlic, chili peppers, and mushrooms and bring to a boil. Return beef to pot and add lime zest. Add water to cover meat. Cover, transfer to oven.
Ask a question about this stepCheck pot after 1 hour. Turn over pieces of short rib and stir meat. Cover again and cook 1 hour more, or until meat is tender.
Ask a question about this stepMove pot to stove top. Simmer on medium heat with lid off to reduce liquid. Cook for 30 minutes.
Ask a question about this stepTo eliminate fat: Depending on your cut of meat, the stew can be very greasy. You can spoon off the fat or poor cooled sauce into a fat separator to remove fat. Alternatively, place pot in refrigerator overnight. Scrape off fat the next day.
Ask a question about this stepBefore serving, reheat the stew and cook without the cover to reduce the sauce a little. At the same time, boil vegetables in a large pot of water for 20 minutes. The vegetables are boiled separately to make sure they do not overcook and retain their color. In addition, raw daikon tends to have a very strong flavor that I don’t like in the stew. The boiled daikon is mild.
Ask a question about this stepAdd boiled vegetables to stew. Serve with fresh hot rice or noodles. Also try it with a sprinkling of chopped green onion and a squeeze of lime.
Ask a question about this stepLeftovers make a delicious noodle soup. Bring a pot of water to a boil. Add noodles. When the noodles are almost done, throw in a large handful of fresh spinach. Cooked until wilted, then drain noodles and spinach. Toss with enough sesame oil to coat noodles (1/4-1/2 tsp). Add meat and meat sauce. Pour hot water or chicken stock to cover the noodles and stir. Add soy sauce, meat sauce, chopped green onion, and/or lime to taste. This noodle soup is awesome with a big helping of chili sauce.
Ask a question about this stepSlurp.
Ask a question about this stepsimple recipe excelent
This looks amazing. Can't wait to try it!
By the way, what kind of sweet rice wine do you use? That's not something I've ever bought before! It sounds necessary though for tenderizing the meat in this dish. Do you use the same amount with chicken? Sometimes the acidity levels of various agents used in the braising process need to be adjusted for more tender meats . . . . I really like this recipe, and can see it becoming a useful base recipe with a lot of variations! And any chicken soup with Asian flavors is sure to be a winner around here. ;o)
We've tried so many different types of 'wine' by necessity. I grew up where there were few asian markets so that is how we found that sherry can work well. We more recently found the 'glutinous rice wine' here in the bay area that is sweet, light, and low alcohol. I've found that sake is pretty close. Overall, you are totally right that you can vary the amount of wine, soy sauce, and sugar depending on the meat you are cooking and also to suit your own palate. If you do the chicken, use bone-in thighs. Lots of meat and the bone also makes the sauce richer. I'll take a picture of the wine I used and post it later for you to see. You are in the Bay Area...is it okay for me to tell you where to buy it on the site?
Wonderful recipe! Love Step 9. ;o) (Also appreciate the tip on turning this into soup. Not sure we'd ever have any leftovers, though . . . . it looks so tasty!)
Thanks Antonia! We do a variation of this recipe with chicken as well, which cooks much faster (~30 minutes) so you can also have some delicious chicken noodle soup too!
I just made this tonight (subbed beef stock for chicken and forgot the soy sauce) and it was delicious - thanks for the great recipe!