KOREAN KIMCHI AND HONEY BRAISED BEEF

Serves
6
Prep (Mins)
20
Cook (Mins)
180
Difficulty
Medium
Ingredients.
  • 1.5kg beef cheeks
  • 2 Tbsp canola oil
  • 2 carrots, chopped
  • 12 cloves garlic, minced
  • 1 nashi pear
  • 1 brown onion
  • ½ cup kimchi
  • ½ cup light soy sauce
  • ¼ cup dark brown sugar
  • 2 Tbsp honey
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp sesame oil
  • 8cm piece ginger, peeled
  • 12 dried jujube (dried Asian plums)
  • 16 ginkgo nuts
  • Rice, green shallots and sesame seeds, to serve
Method.
  • Sear the beef cheeks in half the oil in a large heavy-based saucepan over a high heat, until browned. Set aside. Add the carrots, carrots and remaining oil, cook until aromatic, then set aside in a second dish.
  • Return the beef cheeks to the saucepan and cover with cold water. Bring to a simmer and cook for 15 minutes, skimming the floating sediment while it bubbles. Meanwhile, combine the pear, onion, kimchi, soy, sugar, honey, vinegar, sesame oil and ginger in a blender and puree until smooth.
  • Add the sauce to the pan along with the carrot mixture, jujube and nuts, then fit the lid and simmer gently for 2½ hours, until tender. Serve with rice, green shallots and sesame seeds.
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