Soy-Braised Beef
Ingredients
- 800 gBeef shank (cut into large 4cm cubes)
- 1 LMineral water
- 150 mlKorean soy sauce
- 3 tbspBrown sugar
- 8 pcGarlic (peeled and whole)
- 1 pcOnion (halved)
- 4 pcEgg (hard-boiled and peeled)
- 50 mlrice wine
- 1 tspBlack peppercorns
- 100 gShishito peppers (stemmed and pierced with a fork)
Method
Tender chunks of beef shank that pull apart easily, soaked in a dark, glossy, and deeply umami sauce. The aroma of reduced soy and ginger hits you the moment the pot is opened.
- 1
Plunge the shank pieces into boiling water for 5 minutes to extract impurities. Drain and rinse with clear water to obtain clean meat.
- 2
In a pot, cover the meat with mineral water. Add the halved onion, peppercorns, and rice wine. Simmer covered until a knife tip sinks into the beef without resistance.
- 3
Remove the onion. Pour in the Korean soy sauce and brown sugar. Add the whole garlic cloves and peeled hard-boiled eggs. Continue cooking uncovered to reduce the liquid.
- 4
Add the mild Korean peppers. When the sauce coats the spoon and the meat takes on a dark mahogany color, stop everything. The juice should be syrupy, the eggs well-colored, and the peppers tender.
Frequently asked questions
How do you get this dish right?
- Do not salt the water at the start: the soy sauce will provide enough salt during reduction.
- If the sauce reduces too quickly, add a little water to maintain the coating consistency without burning the sugars.
How long does this dish keep?
Keeps for 1 week in the fridge in its juice. Fat may solidify on the surface; simply reheat gently.
