Chef Ricco's Korean Beef Stew
Ricco's Korean Beef Stew
Rated 5.0 stars by 1 users
Author:
Jonah Chusid
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
-
ยฝ chopped onion
-
6 chopped garlic cloves
-
1 cup soy sauce
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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
-
ยฝ cup of sweet potatoes
-
ยฝ cup cipollini onions
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ยฝ cup shiitake mushrooms
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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
Purรฉe 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!
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