Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [87]
3. Wipe the pan clean with a paper towel, add 1½ teaspoons of the remaining ghee, and melt it over medium-high heat. Add the chiles, cinnamon stick, bay leaf, and remaining 1 tablespoon ginger. Sauté for 30 seconds, then add the diced onion. Sauté for 30 seconds, then add the sautéed spice-onion mixture to the slow cooker. Add the remaining 1½ teaspoons ghee to the pan along with the cardamom and cloves and sauté until aromatic, about 30 seconds. Wrap the cardamom and cloves in a small piece of cheesecloth and secure it with twine. Add the cardamom-clove pouch, garam masala, stock, and the remaining 2½ teaspoons salt to the slow cooker. Cover the slow cooker, set the cooker on high, and cook, stirring once midway, until the beef is tender, 3 to 3½ hours. During the last 10 minutes of cooking, stir in the yogurt. Right before serving, remove the bay leaf, cinnamon stick, and pouch and stir in the herbs. Serve with rice and garnish with the almonds.
6 to 8 servings
BEEF AND KIMCHI STEW
Despite its geographic location, Korean food is noticeably different from its Japanese and Chinese neighbors. The basic Korean seasonings are soy sauce, garlic, ginger, sesame oil, rice vinegar, and sugar as well as chili powders and chili pastes. Savory stews and soups are a mainstay in the Korean diet, and they range from delicate, light broths to hearty, spicy stews. This stew falls in the latter category and makes for a substantial meal when served with rice or noodles. The beef is marinated and cooked in soy sauce, so it doesn’t need any extra seasoning. Feel free to use low-sodium soy sauce if you prefer.
1½ cups soy sauce
½ cup toasted sesame oil
¼ cup plus 2 tablespoons roughly chopped garlic (about 18 cloves)
¼ cup peeled and minced fresh ginger
¼ cup mirin (rice wine)
2 teaspoons Korean ground chili powder (Kimchi-Fried Rice) or crushed red pepper
4½ pounds boneless chuck roast, cut into 1-inch cubes
¼ cup peanut oil
3 cups beef stock or canned low-sodium beef broth
½ cup light brown sugar
4 small yellow onions, cut into ½-inch wedges
1¾ pounds baby bok choy, cut into bite-sized pieces
2 pounds spicy cabbage kimchi (about 2 jars)
4 cups steamed short-grain rice, for serving (see Note)
½ cup thinly sliced green onion, for garnish
3 tablespoons toasted sesame seeds, for garnish
1. In a medium mixing bowl, make a marinade for the beef by combining 1 cup of the soy sauce, ¼ cup of the sesame oil, ¼ cup of the garlic, 1 tablespoon of the ginger, the mirin, and the Korean ground chili powder. Place the meat in a large resealable plastic food storage bag and pour the marinade over the meat. Refrigerate for at least 1 hour and up to 4 hours. Allow the meat to come to room temperature before cooking.
2. Remove the meat from the marinade and discard the marinade. Heat a large sauté pan over medium-high heat and add 2 tablespoons of the peanut oil. When the oil is hot, add half of the beef and cook until browned on all sides, turning as needed to ensure even cooking, 8 to 10 minutes per batch. Transfer the beef to the crock of a 6-quart slow cooker. Add the remaining 2 tablespoons peanut oil to the sauté pan and repeat with the remaining beef.
3. Add the stock, brown sugar, onions, and remaining ½ cup soy sauce, 2 tablespoons garlic, and 3 tablespoons ginger to the slow cooker, cover, and cook, undisturbed, on high for 3½ hours. Add the bok choy and kimchi, stir to incorporate, and cook until the meat is fork-tender, about 30 minutes longer.
4. Serve the stew over the cooked rice, garnished with the green onion, toasted sesame seeds, and remaining ¼ cup sesame oil.
6 to 8 servings
Note: Although I recommend serving this dish with rice, I think it would be equally good with almost any type of noodle.
PORK AND RED CHILE POSOLE
Posole, a traditional dish served in Mexico for special occasions,