Tuesday, November 27, 2012
A Beef Stew with a Beet and Kimchi Stew
I have been bored with cooking lately. There. I said it. I guess it is because I am not really too hungry these days. Bad allergies and lots of Pseudoephedrine does that to a gal. So, I will give to you the two dishes that I haven't already shared that I have actually cooked in the last couple of weeks. I don't suppose you want the phone number to the local pizza place.
When I saw this recipe had beets in it AND horseradish, I was intrigued. I had some beets in the refrig that I wanted to use so it was a perfect choice. The meat was from Whipporwhill Farm and I wanted to make something good.
The verdict? It was good. Not company fare but a solid meal that was perfect for a cold day.
Want to see the cutest boy ever? Yes you do!
(Waving to Parker! Grammy loves you more than anything in the whole world!)
Ok, onto the Kimchi (Parker and Kimchi are my favorites)
Enter: Pork Belly.
Exhibit B: Kimchi that I made a while back.
Got this recipe from the book "Kimchi Chronicles" Have I ever told you how much I love Marja Vongerichten? I do. This is the woman that guided me (when I was in New York) through tweets (that was before my NO TWEET policy) to her favorite Korean restaurants. I ate at both.
I really loved this. I will make it again for sure.
Ok, one more Parker moment. After all he is the cutest little boy ever.
Kimchi Jjigae (Kimchi Stew)
2 tablespoons toasted sesame oil
1 pound pork belly, cut into 1/4-inch dice
Coarse salt and freshly ground black pepper
1/2 large yellow onion, coarsely chopped
3 cups coarsely chopped kimchi with a bit of its liquid (use the most pungent, sour kimchi available for best flavor)
1 tablespoon fish sauce or dashida
1 slice American cheese (optional)
5 scallions, thinly sliced
About ¼ cup thinly sliced gim for garnish
Beef, Beer, and Barley Stew
2 tablespoons olive oil $
1 pound beef stew meat $
1 teaspoon salt, divided
1/4 teaspoon black pepper $
3 cups coarsely chopped onion $
2 bay leaves
2 thyme sprigs
2 tablespoons tomato paste
2 cups (1 1/2-inch-thick) slices carrot $
2 cups chopped peeled turnips (about 1 pound) $
3/4 cup uncooked pearl barley
5 garlic cloves, minced and divided $
2 (8-ounce) packages mushrooms, quartered $
3 cups water
3 cups low-salt beef broth $
2 tablespoons Worcestershire sauce
1 (12-ounce) bottle dark beer (such as stout) $
3 small beets
3 tablespoons chopped fresh parsley
1 teaspoon thyme leaves
2 tablespoons prepared horseradish
Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; sauté 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms; sauté 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs.
While stew is simmering, trim beets, leaving root and 1 inch stem on each; scrub with a brush. Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Leave root and 1 inch stem on each beet; rub off skins. Cut each beet into 6 wedges.
Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.