Cooking Instructions
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Step 1
Preheat the oven to 320 degrees F (160 degrees C).
Step 2
Cut the
Boneless Beef Short Ribs (2.2 lb)
into 2-inch pieces.
Step 3
Heat
Canola Oil (2 Tbsp)
in a large pot over medium-high heat, then brown the beef until deeply caramelized on every sides, approx 5 minutes on each side. Remove the beef with a slotted spoon, and leave 2 tablespoons of oil in the pot.
Step 4
Cook
Onion (1)
,
Garlic (5 cloves)
, and
Fresh Ginger (5 slices)
until soft, then add the beef back into the pot. Along with the
Tomato Paste (3 Tbsp)
,
Soy Sauce (3 Tbsp)
,
Mirin (1 1/2 Tbsp)
, and
Curry Powder (1/8 tsp)
.
Step 5
Saute until most of the liquid has evaporated, then add the
Unsalted Beef Stock (6 cups)
,
Miso Paste (1/2 cup)
, and
Sake (1/3 cup)
. Stir until the paste has completely dissolved.
Step 6
Cover the pot and simmer on low heat or in a preheated 320 degrees F (160 degrees C) oven for 2 to 3 hours until the beef is tender. The liquid will be reduced by about a third. Stir more frequently if cooking on stove-top to prevent burning on the bottom.
Step 7
Carefully remove all the beef from the stew. Strain the liquid through a very fine sieve. Press on the solids to extract all liquid, then discard the solids, then return the beef back in the sauce.
Step 8
Taste the soup, and if too salty, add a bit more beef stock. If too bland, simmer to reduce it further. This can be made the day before.
Step 9
Reheat the beef stew if needed. Remove the beef with a slotted spoon and chop it up roughly. Spread
Dijon Mustard (to taste)
on both sides of the
Rustic Bread (8 slices)
, then place 2 slices of
Gouda (16 slices)
on each side.
Step 10
Pile on the chopped beef in the middle, then
Butter (to taste)
and grill on a skillet over medium-low heat until crusty and browned on both sides, and that the cheese has fully melted.
Step 11
Ladle the sauce into a deep dish, and top with a generous amount of finely diced
Scallions (to taste)
and a bit of
Ground Black Pepper (to taste)
. Dig in, or shall I say, dip in. Enjoy.
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