Korean Beef Stew

Many years ago, way too many to recall, I  studied Korean for a year and as part of of our course we did some cooking. I have always enjoyed experimenting with Asian cuisines. The local Asian grocer is a constant source of new and sometimes unrecognisable ingredients and often I have to enlist the support of the staff to help me find things that I need or explain what various products are.

With Winter upon us I turn to slow cooked soups, braises and stews. I have my standbys but sometimes like to jazz them up with some new ingredients. This Korean style stew is a good example of taking a basic dish and swapping out some ingredients. 

Korean Rice Cake. These come in a sliced form or a thick tubular form. Either are fine but I used the sliced.

Korean Hot Pepper / Chilli paste

Miso Paste

I use a cast iron Dutch oven. You can brown the meat, put it in the oven and return to the stove top.

Leftovers freeze well, make double.

Korean Beef Stew

1 kg stewing beef *, cut into large pieces 3 onions, sliced 6 cloves garlic, crushed 3 carrots, cut into 1 cm slices Small amount of oil for browning 1 large knob green ginger, grated 1 tablespoon Korean Chilli paste** 1 tablespoon Miso paste *I use sliced blade bone or oyster blade ** Or more if you like it really hot

Optional 1 packet Korean Rice cakes, sliced Garnish Thinly sliced spring onions to garnish

Method

Heat oil in a large pan, add beef and brown all over. Then add onions and continue to brown.

Add garlic, ginger, chilli paste and miso, mix through the beef and onions.

Add enough water to cover the beef mixture. Cover and place in 150 deg C oven for 40 minutes. Alternatively it can be cooked on the stovetop on a very low heat.

Add carrots and return to oven and cook for a further hour.

Optional

Remove from oven add the rice cakes and simmer for a few minutes or until cooked. Add a little more water if necessary as the sliced rice cakes absorb the liquid.

Garnish with the thinly sliced spring onions

The Month That Was

As a former teacher, The Australia Day Long Weekend has always marked the end of the summer holidays (but unfortunately not Summer) and despite retiring the habit has stuck. Like many of you I find the lead up to Christmas a hectic time and it seems that each year it becomes more so. Consequently January has been a time to relax and regroup. It is not that I have been doing nothing but more going about things a little more slowly. So here is a snapshot of the the month that was...

In the garden. The colours of Summer, this year not as much red in the garden but plenty of yellow and orange.

An old favourite, this dahlia seems to flower for ages. 

At home with family. The joy of spending time with Oscar and introducing him to my passion.

Out and about.  My daily walk around the neighbourhood or around Lake Wendouree on my trip away.

Creative moments. Lots of altered papers for book making. Some stitching and 

a trip to Fibre Arts for a workshop with Lorie McCown which I wrote about in more detail in the previous post.

Happy times. A wedding for a long standing family friend. 

Sad times. A farewell to my Aunty Rey who sadly lost her long battle with illness. 

Some dining out. Pizza at El Toro, my go to quick meal when I do not want to cook.

A trip to a new vegan restaurant, Face-Plant This

A fun night at the Lorne Hotel. A pop up restaurant featuring Geoff Lindsay’s Crab Club.

Scaled back cooking, simple food. I didn’t give up cooking altogether, however, we worked our way through the casseroles, curries and other foods stashed away. Lots of guests but minimal effort meals and very little baking or dessert making.

The Australia Day BBQ lamb lunch served in a wrap

Easy cooked breakfasts,

Or something healthier 

Gnocchi from the freezer

Waffles

Crumpets, these have become very popular.

And Stir fry, lots of these with steamed rice or noodles.

Ginger Beef with Broccolini and Beans

500 g thinly sliced steak 3 tablespoons soy sauce 2 cloves garlic, crushed 1 small knob of ginger grated(1 tablespoon) 1 tablespoon oil 1/3 – 1/2 cup stock 1 teaspoon sesame oil Optional 2 teaspoons cornflour, mixed to paste with a tablespoon of water

1 onion, sliced into thin wedges 250 g green beans sliced and blanched/ cooked in microwave for 1 minute 1 bunch broccolini, sliced and blanched/ cooked in microwave for 1 minute 1 large chilli, thinly sliced ½ bunch spring onions, thinly sliced

Method

Combine beef, garlic, ginger, soy in a bowl and marinate. I like to refrigerate it overnight.

Heat pan/wok until very hot, add oil and then beef. Toss/stir for a minute or two until brown and nearly cooked. Remove to a clean bowl.

Add onions to hot pan, toss around and allow to cook a little then add chilli. Return beef to pan, add stock, bring the stir fry to the boil. Add beans and broccoli and toss together. Add the sesame oil and then spring onions.

To thicken sauce

Stir in cornflour paste and allow mixture to boil.

Braised Lamb with Beetroot and Marsala

Some would think the lamb and beetroot an unlikely combination, however, the earthy flavour and colour of the beetroot combine well with the Marsala wine and lamb. I quite like the beetroot in small dice, although, others in the family prefer it grated. It is quicker to cut it up but easily grated in a food processor. Serve as you would any casserole, accompanied with mashed potato, rice or other grain.

Lamb Braised with Beetroot and Marsala

1 leg of lamb, boned 6 -8 cloves of garlic or less if you prefer, crushed 1 tablespoon oil 2 red onions, small dice or thinly sliced 2 large beetroot, peeled 1 bay leaf Freshly ground black pepper

2 cups stock or water and stock cube 1/1 cup marsala wine Balsamic vinegar To serve Chopped parsley

Method

Cut lamb into 6 -8 large pieces.

Peel beetroot, grate or finely dice.

Heat the oil and brown the lamb. It can be cooked on the stovetop or in the oven or an electric frypan.

Reduce heat, add onion and garlic and cook until onions start to soften.

Add beetroot, stock, bay leaf, and a generous grind of black pepper. Cover and reduce heat. Cook slowly* for about 1 1/2 hours or longer.  Check from time to time and stir.  The stock/liquid needs to reduce to about half by the end of the cooking time. If too dry add a little water or stock and if too liquid remove the lid, increase heat and reduce the sauce. If meat is very tender remove and then reduce the sauce.

*Adjust cooking time to suit cooking method. Oven 150 deg C or simmer in a large pan on the stovetop or an electric frypan. Can also be cooked in a slow cooker/crockpot, follow the instructions for casseroles or stews.

Check the flavour of the sauce; add some balsamic vinegar to sharpen and a little salt if necessary.

Garnish with chopped parsley if desired,

Slow Roasted Carrots and Lamb

I love Autumn and really look forward to the changing weather and garden. The last week or so has seen the end of our tomatoes and some much needed tidying of the garden. A slow roasted piece of lamb is a good dish to make when you want the comfort of a hearty meal but need to be out in the garden. It just cooks away without the need for much attention.  We did not have quite as bountiful crops this year due to in part to a 'poorer' season and relinquishing our plot in the community garden. Mostly the excess fresh tomatoes are slow roasted and frozen, however, some were put aside for a small run of homemade tomato sauce, tomato and chilli jam and chutney. I like to have a few preserves on hand, they remind me of the bounty of our Summer garden and can make the plainest or simplest of meals seem that little bit special.

This is one of my preferred ways to have lamb at this time of the year, although, for me it is all about the carrots.  Roast or BBQ lamb is delicious with my friend Helena's Chutney and these roasted carrots with onion. Simple, tasty and no fuss makes this a great dish when you want the comfort of a roast but not the bother of the full on roast and all the trimmings. Perfect for that lazy Sunday late lunch just add some crispy roasted potatoes and some steamed greens or a green salad.

I have taken to using the carrots and onions as a trivet when roasting the lamb. The juices from the lamb drop down into the carrots to create a really flavoursome side dish. 

Here's How

Place a generous layer of thickly sliced carrots and onions in the dish. 

Place the boned leg of lamb on top. This one has been seasoned with a little garlic powder and a splash of olive oil.

Cook in a hot oven until the surface goes nice and brown. Pour a tablespoon or two of Masala wine over the lamb. This is optional but adds to the flavour.

Continue cooking until meat is really golden and cooked. Remove lamb and allow it rest in a warm place for at least fifteen minutes, thirty minutes is better. Meat will stay hot if rested in a foam box or esky. Return the carrots to the hot oven to evaporate any liquid and the carrots and onions get a bit crispy. Place on a serving plate. Leftover carrots reheat very well in the microwave.

Beef/Lamb with Chipotle Sauce and Black Beans

This is another of what I refer to as a concept style of recipe.  I usually make this with meaty beef spare ribs, shin or large pieces of braising beef, however, a of lamb boned and cut into large pieces or shanks are also very good. Pork and chicken can also be used, although the cooking time may need to be reduced. The sauce is made with fresh tomatoes, however canned can be substituted. Chipotle chillies are dried and have a rich smoky flavour. The chillies need to be soaked. I buy dried black beans. Soak them overnight and then rinse and cook in fresh water until tender. This will take two hours. I tend to cook a lot and then freeze containers for use another time. Black beans can be purchased canned or you could substitute kidney beans. Long slow cooking ( or a pressure cooker) is essential for this dish.

This version is made with a boned leg of lamb

Beef with Chipotle Sauce and Black Beans

Ingredients

6 large beef spareribs

10 Roma tomatoes

2 onions

4 -6 cloves garlic

40g chipotle chillies, soaked to soften

2 cups cooked black beans

Salt and Pepper to season

Optional extra chilli/chilli flakes.

Method

Place meat in a large casserole dish and season the meat with salt and pepper.

Purée the tomatoes, garlic and soaked chillies together and pour the sauce over the meat. It can be left to marinate overnight, however, cover and refrigerate.

Cover with foil and place in a 140 degree C oven. Cook for at least an hour. 

Remove foil. Taste sauce and add a little chilli if you want a spicier dish. 

Add beans and cook a further 30 minutes. If you prefer a thicker sauce remove the meat from the sauce, put sauce into a saucepan and boil down until the desired consistency is achieved

It reheats well and can be extended with some vegetables, this version has some diced yellow zucchini.

Stir Fried Pork with Noodles

 An alternative to salad and perfect for those days when the temperature makes you want to get in and out of the kitchen with minimal cooking time. This is a quick dinner dish, the preparation can be done in advance and noodles boiled as the stir fry is being cooked. This is a concept dish and basic, add more garlic, chilli or ginger and some oyster sauce or sweet chilli for extra flavour. Although I have used pork it is just as good with beef, chicken, prawns or tofu substituted for the pork.

How To

Cook the onion

Then the pork

Combine the onion, pork, cooked noodles and blanched broccoli

Toss ingredients together over low heat

Stir Fried Pork with Noodles

500 g thinly sliced pork (or substitute beef, chicken, prawns or tofu) 3 tablespoons soy sauce 2 cloves garlic, crushed 1 small knob of green ginger grated oil for stir frying.

1 red onion, sliced thickly 250 g green beans or 1-2 bunches broccolini sliced and blanched/ cooked in microwave for 1 minute 1 mild large chilli or capsicum, thinly sliced/julienned (optional) 1/4 cup stock, water or sherry (optional) 1-2 teaspoons sesame oil Cooked noodles of choice (drained and hot)

Method

Combine pork, garlic, ginger, soy in a bowl and marinate. If possible refrigerate it overnight.

Heat pan/wok until very hot, add a little oil and then add onions. Toss/stir for a minute or two until starting to brown and nearly cooked. Remove to a clean plate or bowl.

Heat pan/wok again until very hot, add a little oil and then add marinated pork. Toss/stir for a minute or two until pork is brown and cooked. Return onion to the pan,

Combine the broccolini, cooked noodles and capsicum/chilli (if using) to the pork and onions and toss gently to mix. 

Add stock and sesame oil and  bring to boil. Check flavour, add a little soy sauce if needed.

Polpette Stuffed with Cheese and Tomato Sauce

Polpette are an Italian version of meatballs and sound much more exotic. I like to stuff a little piece of provolone  or mozzarella cheese into each meatball before frying, a pitted olive is also good. Use your favourite mince and add whatever flavours you like. I nearly always use minced beef or pork and veal,  garlic, an egg, some breadcrumbs and freshly ground black pepper as a starting point and then add other ingredients. Use this recipe for rissoles as a base for the polpette.

This version has grated zucchini added to the mince and a cube of provolone.

The provolone doesn't melt as much as mozzarella.

These are minced lamb with minced onion, chopped parsley, yellow zucchini and has oat bran and chia seeds instead of breadcrumbs and mozzarella.

The Process

Make meat mixture,this has grated zucchini added. Form into balls and place a cube of cheese inside each polpette.

Roll each stuffed meatball in flour.

Pan fry until golden brown and the meat feels firm and is cooked.

Make a tomato sauce by puréeing fresh tomatoes, an onion and some garlic. Tinned tomatoes will work just as well. Add a generous pinch of sugar to cut down on the acidity of the tomatoes.

Add the sauce to the meatballs, season with pepper and some herbs if desired. Simmer until the sauce has reduced.