Nanta Braised Beef
Ingredients
- 1 kgBeef shank (cut into 4cm cubes)
- 300 gKorean radish (peeled and turned)
- 2 pcCarrot (peeled and turned)
- 1 pcOnion (sliced)
- 6 pcdried shiitake (rehydrated)
- 4 pcGarlic (minced)
- 150 mlKorean soy sauce
- 3 tbspBrown sugar
- 50 mlmirin
- 2 tbspSesame oil
- 1 tspBlack pepper ground
- 500 mlMineral water
- 0.5 pcAsian pear (Bae) (grated)
Method
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.
- 1
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
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
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
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
Remove the lid. Increase the heat to reduce the cooking liquid. Regularly baste the meat until the sauce coats the spoon and becomes syrupy.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The sauce will gelatinize due to collagen; it will become liquid and glossy again upon reheating.
