Spicy Beef
Korean-style braised beef: beef shank slow-cooked until fork-tender, finished with a savory sauce and a sprinkle of sesame seeds for a rich, spicy flavor.
Ingredients
Beef round (washed, silverskin removed, cut into two pieces)
500 g
Scallion (cut into segments)
50 g
Ginger (cut into chunks)
25 g
Chili powder
2.5 g
Star anise
2 g
Soy sauce
50 g
Sugar
50 g
Sesame oil
25 g
Roasted sesame powder
3 g
Beef broth
100 ml
Instructions
1
Preparation
Wash the beef, remove the silverskin, and cut it into two pieces.
2
Blanching
Place the beef in a pot of cold water, blanch for 3 minutes, then transfer it to cold water to wash away any blood.
3
Braising
Place a steaming rack at the bottom of a clay pot. Line it with scallion segments and ginger chunks, then set the beef on top. Add the sugar, soy sauce, chili powder, star anise, and sesame oil, then pour in enough cold water to submerge the beef. Cover the pot tightly, bring it to a boil over high heat, then reduce to low heat and braise for about 5 hours.
4
Finishing
When the beef is fall-apart tender, transfer it to a serving bowl, ladle over some of the braising broth, sprinkle with the roasted sesame powder, and serve.
