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Jan. 12th, 2020 11:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Korean-Style Beef Ragu.
"Here's a fusion of an Italian ragu with a Korean stew."
1/2 cup beef broth
1/3 cup reduced-sodium soy sauce
1/4 cup brown sugar
3 cloves garlic, thinly sliced (Ha! I used... more.)
3 tsp sesame oil
1 tsp ground ginger
1 Tbsp black pepper
1 medium red onion, halved and sliced into thin half-moons
2.5 lb boneless beef chuck, cut into 3 pieces
2 Tbsp cornstarch
2 tsp water
Stir the broth, soy sauce, brown sugar, garlic, oil, ginger, and pepper together until the sugar dissolves. Stir in the onion, then nestle the pieces of beef into the sauce in the Instant Pot. They won't all be submerged, but get them all coated. Lock the lid and cook on stew for 55 minutes with the keep warm setting off. Let pressure return to normal naturally, about 30 minutes.
Open the cooker. Skim any excess fat off and shred the meat with two forks. Bring the sauce to a simmer, stirring often. Whisk together the cornstarch and water, then stir into the sauce. Cook while stirring for about 1 minute until it thickens. Remove the pot and let sit for a couple minutes to further thicken.
Serve over rice or pasta.
What worked: It was a meaty sauce over rice that was helped slightly by sprinkling green onion over the top, and much more by the house-made kimchi on the side.
What didn't: It was a pretty bland sauce over rice. Without the kimchi there'd be no particular flavor to this at all. I was thinking this would be like having Korean short ribs, but... not so much.
Will I make it again? Doubtful.
"Here's a fusion of an Italian ragu with a Korean stew."
1/2 cup beef broth
1/3 cup reduced-sodium soy sauce
1/4 cup brown sugar
3 cloves garlic, thinly sliced (Ha! I used... more.)
3 tsp sesame oil
1 tsp ground ginger
1 Tbsp black pepper
1 medium red onion, halved and sliced into thin half-moons
2.5 lb boneless beef chuck, cut into 3 pieces
2 Tbsp cornstarch
2 tsp water
Stir the broth, soy sauce, brown sugar, garlic, oil, ginger, and pepper together until the sugar dissolves. Stir in the onion, then nestle the pieces of beef into the sauce in the Instant Pot. They won't all be submerged, but get them all coated. Lock the lid and cook on stew for 55 minutes with the keep warm setting off. Let pressure return to normal naturally, about 30 minutes.
Open the cooker. Skim any excess fat off and shred the meat with two forks. Bring the sauce to a simmer, stirring often. Whisk together the cornstarch and water, then stir into the sauce. Cook while stirring for about 1 minute until it thickens. Remove the pot and let sit for a couple minutes to further thicken.
Serve over rice or pasta.
What worked: It was a meaty sauce over rice that was helped slightly by sprinkling green onion over the top, and much more by the house-made kimchi on the side.
What didn't: It was a pretty bland sauce over rice. Without the kimchi there'd be no particular flavor to this at all. I was thinking this would be like having Korean short ribs, but... not so much.
Will I make it again? Doubtful.
