Braised Beef Bulgogi

I like to experiment with food. It’s the creative process that I find difficult to hold back. I rarely cook from any recipe without some subtle changes. Even while working in restaurants I put my spin on recipes that existed long before I arrived. Sometimes it might be a small change in the garnish or the plate arrangement. Other times I would recreate the recipe, sauté a dish not braise it or vice versa. Seasonings and spirits can make a subtle yet substantial difference. When considering dishes from around the world, I enjoy finding commonalities that complement one another. Sometimes it’s the method of cooking, other times it’s the ingredients themselves that allow me to marry of two or more recipes.

So this is where I am today. I have two recipes, both from Asian backgrounds. One from Korea and the other from China. The greatest influence is Korean Bulgogi, or roughly translated “fire meat.” It consists of thinly sliced beef, pork or chicken marinated in a slurry of soy sauce, garlic and sesame oil then grilled on a charcoal fire or seared quickly in a pan. It is often served in a lettuce leaf wrap with rice and gochujang, a red pepper paste and/or kimchi. The other influence is Tepong Pork with similar flavors; often a whole pork shoulder braised slowly for hours. I like the idea of Bulgogi but wanted to create something like shredded beef to be served in a sandwich or a stew with some rice and veggies. It could stay in the fridge and warmed in the oven or microwave without the fuss of grilling. Also I wanted to christen a new cast iron braising pan I purchased in Portland, Maine.

With that in mind, here is my recipe for a braised beef with Bulgogi flavors.

BRAISED BEEF BULGOGI

Ingredients:

• 2 pounds beef stew meat, or beef chuck cut into 1 1/2 inch pieces

• 3 tablespoons neutral oil such as avocado or grapeseed

• 1 medium onion, diced

• 4 cloves minced garlic

• 2 tablespoons minced or grated fresh ginger

• ¼ cup brown sugar

• ½ cup sherry vinegar

• ½ cup soy sauce, or shoyu

• ½ cup sherry, Marsala or Madeira

• 3 whole star anise

• ¼ teaspoon ground cloves

• 3 tablespoons sesame oil

• 2 tablespoons sesame seeds

• Seasoning mix of 1 teaspoon each black pepper, granulated onion and granulated garlic, ½ teaspoon fine salt and 2 teaspoons cornstarch

• Chopped scallions and cilantro for garnish

Method:

• Heat the oil in a deep-sided sauté pan or Dutch oven large enough to accommodate all of the ingredients for the braise

• Season the beef cubes with the seasoning mix

• Sear the beef briefly in the hot oil. Don’t crowd the pan as it’s better to do two batches and get a better sear. Then remove to the side leaving the remaining oil in the pan

• Add the onion, garlic, ginger and sesame seeds to the pan and cook for about 3 minutes until beginning to soften

• Add the brown sugar, star anise, cloves, sesame oil, sherry vinegar, sherry and soy sauce to the pan

• Add the seared beef cubes back into the pan and bring to a simmer

• Cover the pan and cook over low heat for about 2 hours. Alternatively, place the pan in a 275F degree oven for about the same amount of time

• Cook the beef until it is easily pierced with a fork. You want it to be just barely fall apart tender

• If the braise looks too dry half way through the cooking time, you may add a little beef stock or water. If the braise is too liquid at the end of the cooking process, remove the lid and cook over medium heat for a few minutes to reduce the sauce to your liking. Also, be sure to remove the star anise before serving.

Serve as you would a stew with the beef cubes intact along with some rice or grain. Alternatively shred the cubes and use as you would pulled pork. Either way it is a rich and hearty beef braise with robust flavor. Some kimchi and gochujang make very good accompaniments.

Enjoy!