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Braised Beef Bulgogi
From berkshirestyle.com
2 hrs 15 min
Tender braised beef chuck with Korean bulgogi flavors—soy, ginger, sesame, and star anise—served as a stew or shredded.
| prepHeat oil in a deep-sided sauté pan or Dutch oven | ||||||
| 900 g beef stew meat, cut into 1½ inch pieces | Season beef with pepper, salt, granulated onion, garlic & cornstarch | Sear beef in batches in hot oil, 2–3 min per batch | Return beef, bring to simmer | Braise covered 275°F / 135°C, 2 hrs until fork-tender | Remove star anise, reduce sauce if needed | Garnish with scallions & cilantro |
| 3 tablespoons neutral oil | ||||||
| 1 teaspoon black pepper | ||||||
| ½ teaspoon fine salt | ||||||
| 1 teaspoon granulated onion | ||||||
| 1 teaspoon granulated garlic | ||||||
| 2 teaspoons cornstarch | ||||||
| 1 medium onion, diced | Cook onion, garlic, ginger & sesame seeds, 3 min | Add brown sugar, star anise, cloves, sesame oil, vinegar, soy sauce & sherry | ||||
| 4 cloves garlic, minced | ||||||
| 20 g fresh ginger, minced or grated | ||||||
| 2 tablespoons sesame seeds | ||||||
| 50 g brown sugar | ||||||
| 3 whole star anise | ||||||
| ¼ teaspoon ground cloves | ||||||
| 3 tablespoons sesame oil | ||||||
| 120 ml sherry vinegar | ||||||
| 120 ml soy sauce | ||||||
| 120 ml sherry, Marsala or Madeira | ||||||
| Chopped scallions for garnish | ||||||
| Chopped cilantro for garnish | ||||||
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