For stews, beef finger meat is way better than Beef flank and/or beef shank IMO. The "finger meat" is the meat between the prime rib bones.Dragon120 wrote: ↑ Hi, sorry for the late response. I've made variations of beef stew (vietnamese, HK, or traditional chinese versions). I always use the prime rib bones for stew of some sort and wife/I have been craving daikon so I made beef stew with daikon, carrots and potatoes.
I didn't follow any recipes and just sort of infused them together based on my own experience. I don't cook according to exact measurements, I go by instinct and do a taste test afterwards...so it's hard for me to jot down "recipes" but I'll try.
Ingredients:
- beef bones (not a must have, I just wanted to use the prime rib bones as it gives out more intense flavouring when cook for a long time);
- beef shank (even better if it has bones attached). You can find these already packaged at superstore, they're not expensive per se;
- beef flank
- 1 daikon (white carrot), 6" (cut into cubes)
- 1 carrot (cut into cubes)
- 3 white potatoes (cut into cubes)
- chou hou sauce (this is A MUST). You can find this jar at any local asian supermarket and sometimes, you'll find it at Walmart Supercentre (International foods aisle)
- vietnamese or indian curry (NOT the Mr. Gouda brand), get the one that's sort of bright yellow in colour
- 1/4 clove of garlic
- two cups of chicken broth
Steps:
- cut the meat from the beef shank (and flank) into cubes (1"x1") and marinate with two tablespoons (tbsp) of chou hou sauce (along with minced garlic). Marinate for at least 30 minutes.
- if you're using the bones (wash and pat dry first) stir fry them with two tbsp of curry. Keep tossing them around the wok in medium/low heat for 10 minutes, don't let it burn. The objective is to get rid of the bone residue/blood. After 10-15 minutes set aside.
- sear the potatoes, daikon and carrots (one at a time so they're not overloaded). I'm searing them because I don't want them to be too soggy and mushy; as they'll be cooked for 2 hours.
- sear the marinated beef cubes as well
- heat up a tsp of vegetable oil, toss the bones, along with potatoes, daikon and carrots into the wok at high heat. Put 3 tbsp of chou hou sauce, swish them around so they're all coated with the sauce.
- pour in two cups of chicken stock (you can use beef stock as an alternate) - I just prefer chicken stock so it's not overwhelming with beef flavour. Turn the heat to low but high enough that it's simmering and bubbling.
- add in the beef cubes ONE HOUR later. Again, depending on the cut of beef you're using. I'm using prime rib so it doesn't need to cook for a long time as it'll taste rubbery. If you're using a lower-cut of beef then it's OK to toss them in together in the beginning.
- simmer for 2 hours, stirring occasionally as you don't want the bottom to burn
- after 2 hours, the liquid would have evaporated a little.
The sauce should be moderately thick (not runny). If there are still too much liquid/sauce in the wok, just add a mixture of cornstarch & water. In a small bowl, put 2 tsp of cornstarch and water..mix well then add it to the wok and stir occasionally.
Do not eat the stew the day you cook it. Let it cool and refrigerate, defat (as much as you want) and then reheat and eat next day.
We're all bozos on the bus until we find a way to express ourselves...
Failure is always an option...just not the preferred one!
Failure is always an option...just not the preferred one!