Back to kimchi for a little bit. There are still three jars in the fridge asking to be used.
Here’s Braised Beef with Cabbage Kimchi. Tangy, sweet, and savory, this fusion dish seems so familiar and so different at the same time. It is easy to put together and it tastes especially good the next day. The original recipe called for short ribs and turnips, I got chuck and potatoes. No one complained.
WHAT WENT IN
— neutral cooking oil
— 3,5 lb beef chuck roast
— 1 tsp kosher salt
— 1 tsp black pepper
— 1 large onion, diced
— 3 garlic cloves, sliced
— 3 large celery stalks, chopped
— 3 carrots, bite size
— 1,5 lb small potatoes
— 7 dried shiitake mushrooms, rehydrated and halved
— 3 cups kimchi
— 1 cup cabbage kimchi juice
— 2 cups beef stock
— 1/2 cup dry red wine
— 2 Tbsp yellow miso
— 1 Bosc pear, peeled, cored, pureed
— 3 Tbsp soy sauce
— 1 Tbsp sesame oil
— parsley for garnish
THE PROCESS
1. Preheat the oven to 350°F with the rack in the middle position
2. Season the meat with salt and pepper.
3. In a large Dutch oven over high heat, brown the meat very well on all sides and remove to a plate.
4. Reduce the heat to a medium, add all the vegetables, besides kimchi, and cook until the onions are lightly browned.
5. Stir in kimchi with its juice and bring to a simmer.
6. Add stock, wine, and miso, bring to a simmer.
7. Nestle in the meat and simmer for another 10 minutes.
8. In a bowl, mix together pear, soy sauce, and sesame oil. Brush it over the meat and vegetables.
9. Braise covered for about 1 1/2— 2 hours.
10. Uncover and cook for another 45minutes or so until the meat is falling apart tender.
11. Remover the meat and vegetables to a platter.
12. Simmer the braising juices, if necessary, to reduce them a bit.
13. Pour the juices over the vegetables and garnish with parsley.