Tomato-Kimchi Red Wine Beef Stew

Alors, comment était ton Noël? Le mien était très chouette!! J'ai beaucoup dormi, trop mangé, trop trop bu (et c'était pourquoi j'ai dormi bcp mdrrr), est resté à la maison pour regarder beaucoup de films de Noël, et aussi ai passé beaucoup de temps avec mes proches, c'était super!! 

C'était peut-être un Noël inhabituel (quelque peu étrange) cette année à cause du covid-19 mais j'ai encore beaucoup à être reconnaissant. J'ai ma bonne santé et mes proches sont en bonne santé; j'ai un emploi et mes proches ont tous un emploi rémunéré; j'ai des gens à aimer et mes proches sont en sécurité et heureux; surtout, j'ai assez de tout: une maison confortable et des plats suffisant à manger, et je ne manque de rien. Et vraiment, c'est tout ce dont on a besoin dans la vie, non?? 

===========================
 
This is a spin on the fusion tomato-kimchi braised chicken I made eons ago. When modifying the chicken-based recipe, I tweaked the ingredients to cater for the heft of beef. So, instead of white wine, I used a red, and grounded that with some veal stock. Finally, I tossed the cumin in favour of dried oregano for a little Italian flair. 

I know what you're thinking....kimchi and tomatoes, really??? And if I hadn't experimented with the chicken braise prior, I wouldn't have thought to marry these seemingly disparate ingredients....but I swear, the pairing works. The tang of the tomatoes augments the sour of the kimchi while the spicy notes of the fermented cabbage lend zing, so u get a stew that's full-bodied and opulent, but also refreshing all at once. And because it was Christmas, The Husband agreed to help with the browning, making this a reasonably snappy one-dish meal. 



Ingredients (feeds 4):

1kg beef, diced into 1.5"cubes
1 large yellow onion, minced
4-5 large cloves garlic, minced
3 cups fresh kimchi
3 cups diced tomatoes
1-2 cups red wine
1L veal stock (beef or chicken will substitute in a pinch)
3 cups porcini mushrooms, cut into 1.5" cubes
2 cups baby carrots (I cut them to 1" lengths)
150gm Parma ham lardons, cut into 1cm cubes
1 knob of butter
1 tbsp olive oil
3-4 tbsp canola oil for browning (or any other oil with a high smoke point)
fresh arugula, hand-torn for garnish (optional)


Directions:

1) In a pre-heated pan with about 1 tbsp of canola oil (I used chicken-bacon mix fat that I'd rendered previously), brown beef on high heat, salting liberally and taking care not to overcrowd the pan (The Husband did this in several batches) A quick sear on a couple of sides will do. 

2) Drain and set aside.

3) In a stew pot, fry onions in about 1 tbsp olive oil on medium-high heat until translucent, about 3 minutes, and then lower fire to medium and add minced garlic, tossing through until fragrant, about 1 minute. 

4) Turning the heat back up to medium-high, add kimchi to the pot, sautéing to "dry out" the kimchi and to make it "toasty".  

5) Add tomatoes. 

6) Add veal stock and red wine and any remaining juices from the kimchi. 

7) Add browned beef. 

8) Add oregano, stir through. 

9) Add porcini, bringing the pot to boil, before lowering to a simmer for the next 45-60 minutes. 

10) Add carrots about 20 minutes before serving. 

11) Add parma ham lardons to warm up just before serving. 

12) Serve garnished with a handful of arugula leaves. 


Comments

Post a Comment

Popular posts from this blog

The People vs Cheapo Food Bloggers and Bad English

This is a mini rant. Friends know that my one guilty indulgence is reading food blogs ("flogs"). ("guilty" because I read them at work...yes, my boss reads this flog too) And Singapore, despite its little size, has a very developed food blogging scene. A quick surf on the internet will prove that there is an inordinate number of flogs for a country as tiny as ours. I suppose it's really due to the connectivity of our island, its technologically savvy netizens and their insatiable appetite and love for food. But lately, I've noticed a worrying trend. There is a growing number of flogs that I've stopped reading entirely, simply because almost 90% of their posts are all based on invited tastings. Don't these cheapos ever pay for their meals anymore?!? I've always thought that the ( one of the primary ) purpose( s ) of writing a flog is to introduce to the good people of Singapore the various culinary treasures on our little island. An invited ...
Read more

ABC Brickworks Food Centre

Image
싱가포르에 호커 센터 중에서 에이비씨 브릭워케 호커 센터를 우리가 제일 좋아해요. 실제로 싱가포르에서 가장 크고 유명한 호커 센터 중 하나예요. 가끔 외국인 여행자들이 이 호커 센터에서 식사하고 관광도 해요.  호커 음식은 내가 우리 나라 싱가포르에서 제일 사랑하는 것이에요. 호커 푸드는 내 컴포트 푸드여서 내 마음에 들어와요. 음식도 싸고 맛있고 종류도 많아요. 해외여행 가면 그리운 음식이 호커푸드인데 싱가포르에 돌아와서 가장 먼저 먹는 음식이 박초미예요.  박초미은 아마도 내가 제일 좋아하는 호커푸드예요. 나는 식초맛을 좋아하고 버섯볶음이 제일 맛있고 용기가 제일 맛있어요.   =========================   ABC Brickworks is one of the more well-known, and beloved, hawker centres in SG. The fact that tourists can sometimes be seen traipsing down the rows of neon-lit stalls is testament to its fame.  We hit up ABC a couple times a month, at least; the hawker centre is central enough that satisfying a local food craving here doesn't require an hour+-long round trip (unlike with Fengshan Bedok); there's ample enough lots that parking doesn't require the patience of a saint (unlike with Serangoon Gardens); seats are plentiful enough that large groups are able to find a table fairly easily, and ...
Read more

Janggut Laksa vs 328 Katong Laksa, Queensway Shopping Centre

Image
Queensway Shopping Centre , where locals flock to for all things sports and optical-related, is also known for good laksa. There are 2 laksa stalls, within a stone's throw of each other, both claiming to serve up the best. Both tout to be affiliates of world-famous Katong ones, and the accolades, writeups and publicity plastered all the utilitarian facades will attest to the fierce competition. Seating at both eateries is cramped and constrained, so dining is really a touch-and-go affair. Both are manned by efficient, if a little curt, bevy of staff, and so turnover is high. Good news for the 5-minute-on-average long line of diners waiting their turn. The menu is similarly limited, with laksa being the primary dish of choice, and its fixins' like otah and lime juice as regular side orders. Curry chicken, Chinese-style, is also a popular option. Janggut Laksa  The Laksa ($3.50 for small) here was disappointingly lackluster. It was insipid, and the milk had obviously cur...
Read more