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How To make Beef Daube with Shiitake Mushrooms
4 lb Boneless beef chuck roast
2 Onions
3 Carrots
8 Thyme sprigs
2 Bay leaves
1 Rosemary sprig
2 ts Salt
2 tb Freshly ground pepper
4 Garlic cloves
4 x 1/2-inch strip orange peel
1 Bottle dry red wine;such as
Zinfandel or Burgundy (750 -ml) 1/3 c Salt pork; minced
2 tb Flour
1 c ;water
2 oz Dried shiitake mushrooms
-broken into 2 or 3 pieces -other left whole 12 oz Small pasta; such as
-seashells or orecchiette 1 c Parmesan cheese; freshly
-grated Parsley; chopped INStrUCTIONS: Cut the chuck into 2 to 2-1/2-inch cubes. Trim off any large pieces of fat. If using shanks, cut the meat from the bone in pieces as large as possible. Place the meat in a large nonreactive bowl. Quarter 1 of the onions and add to the meat along with the carrots, thyme, bay leaves, rosemary, half of the salt and half of the pepper, 2 garlic cloves and the orange peel. Pour the wine over all and turn to mix and immerse the ingredients. Cover and let marinate in the refrigerator overnight, or at least 4 hours. To cook, put the salt pork in a heavy-bottomed casserole large enough to hold all ingredients. Cook over medium-low heat until the pork releases its fat, about 5 minutes. Discard the crisped bits of pork. Dice the remaining onion and mince the remaining garlic cloves. Add to the pot and saute until translucent. Remove them with a slotted spoon and set aside. Drain the meat (reserve the marinade) and pat it as, dry as possible. Add a few pieces of meat to the casserole (do not crowd) and saute about 5 minutes, turning once or twice. The meat will darken, but will not truly "brown." Remove the meat with a slotted spoon and set aside. Continue until all the meat has been sauteed. Add the flour to the casserole and cook it until it browns, stirring often. Increase the heat to high, and slowly pour in the reserved marinade. Deglaze the pan, scraping up any bits clinging to the bottom. Return the onions, garlic, meat and its juices to the pan. Add the remaining salt and pepper, the water and the mushrooms and bring to a near-boil. Reduce heat to very low, cover with a tight fitting lid, and simmer for 2-1/2 to 3 hours, or until the meat can be cut with a spoon and the liquid has thickened. Remove from the heat. Discard the carrots, herb branches and the onion quarters. Skim off some, but not all of, the fat (some is necessary to coat the pasta). Prepare the pasta according to package directions; drain well. Transfer the pasta to a serving dish and ladle the sauce from the daube over it, adding more salt and pepper, if desired. Top with 1/4 cup of the freshly grated Parmesan cheese and the parsley.
Serve the daube directly from its casserole. Pass additional cheese at the table. Serves 6 to 8. PER SERVING: 665 calories, 35 g protein, 41 g carbohydrates 33 g fat (14 g saturated) 108 mg cholesterol, 776 mg sodium, 2 g fiber. Source: San Francisco Chronicle, 12/20/95.
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Spicy beef and vegetable soup (Yukgaejang: 육개장)
I’m introducing delicious and nutritious yukgaejang to you today: spicy beef and vegetable soup. This soup is smoky, spicy, and rich, with healthy hunks of sliced beef and plenty of vegetables that are soft, but not mushy—they’re full of earthy mountain flavor from gosari (fernbrake). Served with rice, it’s a satisfying, warming meal.
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BEEF WITH MUSHROOMS
BEEF WITH MUSHROOMS
1/4 kilo (250 grams) beef tenderloin / sirloin
1/4 teaspoon salt
2 teaspoons cornstarch
1-2 teaspoons worcestershire sauce
1-2 tablespoons butter
1 cup/ can sliced mushrooms
1-2 tablespoons minced garlic
1 tablespoon all-purpose flour
1/2 beef broth cube
1/2 cup cream
1/2 cup water
serve with pasta and corn, or rice
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Today, we share with you how to make delicious Gochujang Stew (고추장찌개). It's perfect for when you're home alone at night, and want a spicy yet savory meal. Pull out the leftover gochujang from your fridge and transform it into an amazing stew.
Get the rice going and pop open a bottle of soju or makgeolli ;-) Don't forget to pour as a glass too - it's late-night gochujang stew!
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Pork Stew Meat and Shiitake Mushrooms in the RoadPro Portable Stove
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This is 1 pound pork stew meat, raw, and one package fresh shiitake mushrooms. I did not add any flavoring or sauce. I cooked for 90 minutes. Very very good!
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