MOM'S BEST BEEF STEW WITH TENDON
This beef stew uses soy sauce, wine, bay leaves, chili, curry powder, and tomato paste to create a balanced and rich flavor without overpowering the taste of the beef. None of the spices stands out too much. It's neither a curry nor tomato flavored dish, but tastes much better than the combination of the two.
Provided by Maggie Zhu
Categories Main
Time 4h
Number Of Ingredients 14
Steps:
- Place beef tendon in a pressure cooker and add water to cover beef completely. Place on high heat until rated pressure has been reached. Turn to lowest heat. Simmer at rated pressure for 30 minutes. Turn off heat and allow the pressure to release naturally.
- While simmering the beef tendon, prepare beef plate. Add beef plate into a large pot and add water to cover the meat. Bring to a boil over high heat. Turn to medium-low heat and keep a gentle boil going for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it. Turn off heat. Use a colander to transfer beef to a wok (or a large dutch oven). Let the soup sit about 10 minutes, then pour the soup into the wok until it covers the beef completely. (There may be some clotted blood on the bottom of pot. Try to avoid pouring it into wok.) Save the rest of the soup in the pot and set it aside for later use.
- Heat the wok over medium heat. Add Shaoxing wine, chili pepper, ginger, scallion, bay leaves and black pepper (* see footnote) into wok and simmer, covered, for about 40 minutes. The beef tendon should be ready at that point.
- Transfer beef tendon from the pressure cooker to the wok, and discard the broth.
- Add curry powder, sugar and tomato paste into wok and mix well. Simmer, covered, for about 30 minutes, until beef starts to become more tender.
- Add dark soy sauce, light soy sauce and salt into the wok. Mix well and simmer, covered, for one hour to one hour and a half (simmer time varies depending on the cut of beef). While simmering, stir the beef several times. Scoop the beef from the bottom with a spatula, to avoid burning it on the bottom of the pot.
- After 20 minutes, watch the beef more closely and adjust the seasoning. If the liquid is becoming thick, but the beef is still tough, add more broth (from step 2), half a cup at a time. The liquid should be able to cover half of the beef. However, do not add too much water at the end of simmering, when beef is already soft.
- When simmering has finished, adjust the seasoning again. The beef should be very tender and the soup quite thick. If the soup is not thick enough, boil uncovered over medium heat. Stand near the wok and stir constantly until soup thickens.
- Serve warm with steamed rice.
- The beef stew will stay good in an airtight container in the fridge for up to a week, or in the freezer for up to a month.
- To store the beef stew for your lunchbox or dinner during the next two weeks, place stew in a small bowl (2 to 4 servings per bowl) and set aside. After the stew has cooled down to room temperature, cover with plastic wrap and place in refrigerator, until stew has congealed and can easily be easily taken from the bowl. Store the blocks of stew in individual ziplock bags in the freezer.
- To make a one-dish meal, you could add beans, potato, tomato, carrot or broccoli into the stew and boil them together, until the vegetables are cooked through.
Nutrition Facts : ServingSize 169 g, Calories 299 kcal, Sugar 1.2 g, Sodium 691 mg, Fat 13.2 g, SaturatedFat 4.9 g, Carbohydrate 2.5 g, Fiber 0.6 g, Protein 42.3 g, Cholesterol 111 mg
JAPANESE BEEF TENDON STEW
Steps:
- Gather all the ingredients.
- Add the rinsed beef tendon and 4 cups water (Add more to cover the tendon, if necessary) in the Instant Pot.
- Press the "Sauté" button and change to your setting to "More" by pressing the "Adjust" button.
- Once boiling, press the "Keep Warm/Cancel" button on the Instant Pot to stop cooking. Take out the inner pot and discard the water.
- Put the inner pot with the tendons back in the Instant Pot and add 4 cups water.
- Peel the ginger skin with the back of the knife or spoon and cut into thin slices. Cut the green onions in half, reserving the white bottom part.
- In the Instant Pot, add the sliced ginger and green part of the green onions.
- Cover and lock the lid. Press the "Manual" button on the Instant Pot. Set HIGH pressure for 30 minutes by pressing "+ (plus)" or "- (minus)" button to change the cooking time. Make sure the steam release handle points at "Sealing" and not "Venting". The float valve goes up when pressurized. [For stovetop cooking, bring the water to boil and lower the heat to simmer and cook for 3 hours.]
Nutrition Facts : Calories 234 kcal, Carbohydrate 13 g, Protein 41 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 89 mg, Sodium 717 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAPANESE-STYLE BEEF STEW
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
Provided by Mark Bittman
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
- Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
- Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams
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