Beef Short Ribs Stew(galbi stew)

….Wow! The galbi stew was so delicious!! Chef @comble0’s stew is always the best recipe. Although this recipe using galbi had a similar process, caramelized onions were required this time, so I hesitated for a moment. But, for the flavor, I started slicing and stir-frying the onions, although the process was a bit long. Suddenly, I remembered something a chef once said, “When chefs are beginners, they just stir-fry onions!” Now I understand that statement. Someone made me experience the passion of chefs again through the cooking tasks that needed to be done. Knowing that Chef @comble0’s stew is guaranteed to be delicious, I put all my effort into each step. Also, I always feel more grateful when covering it with chimenee. I learned to make chimenee for the first time on @comble0 TV, and the process is simple, but the result is completely neat and the best. I highly recommend trying it once if you still skip this process. Good food is not only about ingredients but also about focusing on tips in the cooking process. Sending the best applause to Chef @comble0 for the many tips I’ve gained. We all enjoyed the rich broth of galbi stew on top of rice for dinner, the whole family!!

Servings: 4–5

Time: 2 hours plus 1 hour and 20 minutes for caramelizing onions

Ingredients:

1. 1.5 kg to 2 kg of beef short ribs, with fat removed and soaked in cold water for 1 hour
2. 200 g mushrooms, sliced
3. 1 kg onions, sliced and caramelized(350 g)
4. 3 tbsp baking flour
5. 1 tsp sea salt
6. 2 tbsp olive oil
7. 30 g butter
8. 800 ml of chicken broth, warmed
9. 7–8 stems of fresh thyme
10. 2 tbsp demi-glace sauce
11. 800 g whole tomato
12. 1 tbsp tomato paste
13. 2 tbsp worcestershire sauce
14. 50 ml port wine
15. 2 tbsp muscovado
16. black pepper to taste
17. avocado oil to taste
18. steamed rice to taste(optional)

Cooking Instructions:

1. Heat a pan over low heat and add some avocado oil and the sliced onions. Stir-fry them until caramelized golden brown for 1 hour and 20 minutes. Set aside.

2. Soak the beef short ribs in cold water for 1 hour.

3. Drain the water using a strainer.

4. Place the beef short ribs on a tray (pat dry with paper towels).

5. Sprinkle sea salt and black pepper onto the beef short ribs.

6. Coat the beef short ribs evenly with the baking flour.

7. Heat a pan over medium heat and add some avocado oil.

8. Pan-fry the coated beef short ribs until golden brown on each side.

9. Heat an oven-proof pot over medium heat and add the olive oil, caramelized onions, butter, and sliced mushrooms to the pot. Stir-fry them for 1 minute.

10. Add the whole tomato (gently mash it with your hand), muscovado sugar, tomato paste, demi-glace sauce, and black pepper to the pot. Bring it to a boil.

11. Start boiling, then add the port wine and Worcestershire sauce to the pot. Boil until enough alcohol evaporates, about 3 minutes (flambé).

12. Add the cooked beef short ribs, chicken broth, and fresh thyme to the pot. Bring it to a boil and remove any floating bubbles with a spoon.

13. Preheat the oven to 392°F. Cover the top of the pot with a chimenee.

14. Cook in the preheated oven for about 40–50 minutes.

15. After 40–50 minutes, reduce the heat to 340°F and continue cooking for about 40–50 minutes.

16. After another 40–50 minutes, remove the pot onto a counter and take off the chimenee. Remove the floating oil with a spoon.

17. Serve it with steamed rice.

You can also view this recipe on Instagram.

https://www.instagram.com/p/C68824qxZL0/?img_index=4