Ricco's Korean Beef Stew
Jonah Chusid
6-8
30 minutes
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
Braising Liquid
- 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
Veggies
- ½ cup of sweet potatoes
- ½ cup cipollini onions
- ½ cup shiitake mushrooms
Beef
- 2 lbs of Wagyu Stew Meat or Wagyu Short Ribs
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!
Share
