Ricco's Korean Beef Stew
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
30 minutes
Cook Time
6 hours
Author:
Jonah Chusid
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
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3 tablespoons of We Love You Gochujang Chili Sauce
½ cup of sweet potatoes
½ cup cipollini onions
½ 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
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!