Nanta Braised Beef

Beef chunks that pull apart with a fork, coated in a glossy brown sauce. The aroma of reduced soy, ginger, and toasted sesame oil fills the kitchen.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 677
• Protein: 55 g
• Carbs: 35 g
• Fat: 28 g

Ingredients

• 1 kg Beef shank ( cut into 4cm cubes )
• 300 g Korean radish ( peeled and turned )
• 2 piece Carrot ( peeled and turned )
• 1 piece Onion ( sliced )
• 6 piece dried shiitake ( rehydrated )
• 4 piece Garlic ( minced )
• 150 ml Korean soy sauce
• 3 tbsp Brown sugar
• 50 ml mirin
• 2 tbsp Sesame oil
• 1 tsp Black pepper ground
• 500 ml Mineral water
• 0.5 piece Asian pear (Bae) ( grated )

Instructions

1. Blanch the meat

   Place the beef in a pot of cold water. Bring to a boil and let boil for 5 minutes to remove impurities. Drain and rinse the meat with clean water.

2. Prepare the aromatic base

   In a bowl, mix the soy sauce, brown sugar, mirin, minced garlic, pepper, ginger, and the grated Korean pear. Add the sesame oil to bind the flavors.

3. Start the braising

   Place the blanched meat in a pot with the sliced onion and shiitakes. Pour in the sauce and mineral water. Cover and simmer over low heat. The meat should begin to tenderize.

4. Turn the vegetables

   Cut the carrots and radish into large chunks. Round the edges with a knife (turning) to prevent them from crumbling during cooking. Add them to the pot.

5. Reduce and glaze

   Remove the lid. Increase the heat to reduce the cooking liquid. Regularly baste the meat until the sauce coats the spoon and becomes syrupy.

Chef's tips

• Do not skip blanching; it's what ensures a clear sauce without bitterness.
• Turning the vegetables isn't just for style: rounded edges don't break during simmering.
• If you have an Asian pear, blend it and add it to the marinade; the beef will be even more tender.

Storage

Keeps for 3 days in the refrigerator. The sauce will gelatinize due to collagen; it will become liquid and glossy again upon reheating.