Melanie Jimenez's Korean Beef Stew

Try to get the leanest beef ribs you can so the stew’s broth has more flavor than fat.


Serves 6 to 8  Prep Time 10 minutes  Cooking Time 60 to 90 minutes

1 1/2 kilos beef ribs, sliced into 3-inch cubes
4 pieces star anise
2 tablespoons sesame oil
4 tablespoons sugar
1 cup Kikkoman soy sauce
3 cups water
2 small red chilies, chopped
2 stalks onion leeks, sliced thinly
2 tablespoons sesame seeds

1  Place the first seven ingredients in a large pot with a lid. Bring to a boil over high heat; turn down the heat to medium-low and keep the mixture at a constant simmer. Simmer, covered, for a good 40 minutes or until the meat is tender.

2  Remove the lid and simmer an additional 15 to 20 minutes to reduce the liquid. The broth will thicken slightly. Stir in the onion leeks and sesame seeds.

3  Serve over hot steamed rice.

Tip: If you want to remove the excess oil of this dish, make it early in the day and cool the stew in the fridge. Skim off the solid fat and reheat over the stove before eating.

Photography by Ocs Alvarez │ Food Styling by Melanie Jimenez │ Prop Styling by Gwyn Guanzon

• alec Nov 23 2009 @ 04:07pm Report Abuse

     

  i use to put a cup of sake to this recipe and really it taste great.........