Ricco's Korean Beef Stew
Jonah Chusid
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
30 minutes
Cook Time
6 hours
A mouthwatering recipe adopted from Chef Anthony Ricco, Executive Chef of The William Vale. A hearty Korean Beef Stew, perfect for the coldest days of winter. Pairs great with a Cilantro Coconut Rice.
Ingredients
-
½ chopped onion
-
6 chopped garlic cloves
-
1 cup soy sauce
-
1.5 cups water
-
1 can of sprite or ginger ale
-
1 pinch of chili flakes
-
1 asian pear
-
3 tablespoons of We Love You Gochujang Chili Sauce
-
½ cup of sweet potatoes
-
½ cup cipollini onions
-
½ cup shiitake mushrooms
-
2 lbs of Wagyu Stew Meat or Wagyu Short Ribs
Braising Liquid
Veggies
Beef
Directions
Sear your favorite stew meat or ribs to get a nice crust
Purée braising liquid ingredients together
Place meat and veggies in a dutch oven
Pour braising liquid over
Braise in dutch oven at 275 F for 4 hours
Add chopped sweet potatoes
Braise for an additional 1-2 hours, depending on the cut you're using
Enjoy!
