Friday, July 1, 2011

Korean Beef Stew

It’s always nice to wake up in a rainy morning. My longing for cooler weather isn’t just about comfort. As with most things in my life, it’s also about the food. With a comforting weather I’m cooking Beef Stew—the kind of food that simmers all day and makes your house smell wonderful. But when I get a craving for something, I will not stop until I’ve had it and I wanted my tender and “melts-in-your-mouth” beef stew  NOW! –This is where my pressure cooker comes in very handy indeed. (of course – you can use a regular pot if you do not have a pressure cooker – Just simmer it for 2 to 3 more hours or until the beef is tender )
1.5 kgs             Beef (short ribs)
As needed        Cooking Oil
4-5 cups           Beef Stock or Water
5 tblspn            Sugar
6 tblspn            Soy Sauce
2 tblspn            Honey
5 cloves           Garlic
1 whole            Onion
1 tblspn            Sesame Oil
1 tblspn            Sesame Seeds
(optional)         Cayenne Powder or Fresh Chillies (Sili)
As needed        Salt/ Pepper
(optional)         Boiled Carrots and Potatoes
In a pressure cooker, heat the oil then sprinkle the short ribs evenly with the salt. In high heat, Sear the ribs until brown on most sides, about 3 minutes per side. Set aside.
Sauté onions and garlic. Return the short ribs to the pressure cooker and add the remaining ingredients.
Affix the pressure cooker lid. Once the steam valve locks, reduce the heat to medium-low and cook for 45 minutes. Remove from heat and let the steam valve come down, then release the pressure. (You can also place the entire pot in the sink (pressure valve still locked) and run with cold water. The steam valve should come down soon. Switch the lock to “release pressure” and carefully open the lid. ) Carefully open the lid, pulling it towards you so that the steam escapes away from your face.
Add boiled carrots and potatoes before serving —I like to eat this over steamed rice!
Posted SEPTEMBER 2010

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