Easiest Way to Prepare Tasty Beef, napa and enoki mushrooms stew

Beef, napa and enoki mushrooms stew. The marinated beef and enoki mushrooms are juicy and tender, cooked to perfection in a blend of Japanese flavours. Similar to our slow-cooked sticky soy mushrooms, the soy sauce, garlic, ginger and mirin work their magic in a simple, powerful marinade. Cooked in sesame oil, the flavours are out of this world!

Beef, napa and enoki mushrooms stew Set aside the beef and cook up chopped onions and sliced mushrooms in butter. Add some garlic to the pan to cook, along with some flour. Whisk in beef broth and simmer it until it thickens. You can have Beef, napa and enoki mushrooms stew using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Beef, napa and enoki mushrooms stew

  1. It's of Stock making.
  2. You need 1 lb of beef neckbone with generous meat attached.
  3. Prepare 4 cups of water.
  4. Prepare 1/2 cup of cooking wine.
  5. It's 1 of cinnamon stick.
  6. You need 2 of anise stars.
  7. You need 2 of rock sugar, optional.
  8. You need of Stew making.
  9. It's Half of cooked beef neck meat.
  10. It's 1.5 lb of napa cabbage, sliced.
  11. Prepare 1 of carrot, sliced.
  12. It's 1/2 of onion, sliced.
  13. You need 1/2 pack of extra firm tofu.
  14. You need 1/2 pack of enoki mushroom.
  15. Prepare 1/2 cup of chives or green onions.
  16. You need A few of goji berries.

Heat up a heavy pot and add the sesame oil, beef, and garlic. In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike!

Beef, napa and enoki mushrooms stew instructions

  1. Clean beef soup bones under running water and remove small impurities..
  2. Cover a pot with 4 cups of water and drop in dried spices and wine. If using regular cooking pot, simmer for at least 90 minutes. Add hot water in the middle if the liquid cannot cover your meat. If using instant pot, select 15 on max pressure and quick release..
  3. Once cool down, separate meat from the stock and do not discard fat on top. Save for the next day..
  4. Next morning, using the solid beef fat and some olive oil to saute sliced carrot, onion, minced garlic and ginger until aromatic for about 3 minutes in a cast iron wok..
  5. Add napa cabbage and keep strying until all leaves are withered, for about 2minutes. Cut in sliced tofu and stir to mix gently..
  6. Transfer to a stoneware and add 2 cups of beef stock. Drop in sliced mushroom and simmer for about 5-7 minutes once the stock is boiling. Adjust seasonings and decorate with finishing herb of your choice and goji berries for color..
  7. Serve with multigrain rice or sourdough whole grain bread and some side dish for a nutritious breakfast or dinner..
  8. Another easy alteration of this recipe is to add half cup of kimchi soup to make it spicy and sour..

The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles. Bulgogi (불고기) is always wonderful grilled over an open flame or pan fried, but try making it into a hot pot (jeongol, 전골) with lots of vegetables. It becomes a whole new dish that's hearty, steaming, and flavorful. Perfect for the cool fall and winter months!


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