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BEEF - CHUCK - SLOW COOKER - Korean Beef Stew with Napa Cabbage and Pickles
Nb persons: 6
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| Slow Cooker Korean Beef Stew with Napa Cabbage and Pickles •F&W Napa cabbage and thinly-sliced sour pickles add texture and tang to this hearty stew. Searing the pieces of beef chuck before putting them in the slow cooker gives the stew a rich flavor. | |
| 1 tablespoon | vegetable oil |
| 3 pounds | trimmed beef chuck, cut into 3-inch pieces |
| Salt | |
| freshly ground pepper | |
| 1/4 cup | soy sauce |
| 1/4 cup | sugar |
| 1/4 cup | dry white wine |
| 1 quart | beef stock or low-sodium broth |
| 2 medium | red onions, quartered through the core |
| 6 large | garlic cloves, coarsely chopped |
| 2 large | jalapeños—halved, seeded and sliced 1/2 inch thick |
| 2 cups | mung bean sprouts |
| 1 tablespoon | cornstarch |
| 4 cups | coarsely chopped Napa cabbage |
| 1/2 cup | thinly sliced sour pickles |
Steamed short grain rice, toasted sesame oil and 3 thinly sliced scallions, for serving
In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.
Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapeños to the stew, cover and cook for 1 hour longer, until the meat is very tender.
Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.
With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off.
Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve.
MAKE AHEAD The recipe can be prepared through Step 1 and refrigerated overnight. Bring to room temperature and reheat gently.
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