Ingredients
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1Kg Beef Short Ribs
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100g Tastesetters Beef Flavor
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225g Clara ole korean bbq marinade
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La espanola pomace olive oil
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1pc Radish
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2pcs Carrots
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6cloves Garlic
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2pcs Onions
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80g Leeks
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2g Mccormick black pepper ground
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10g Mccormick salt
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1g Sesame seeds
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2Liters Water
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Tabasco green pepper sauce
Directions
Steps
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1
Done
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Prepare the ingredients. Cut the beef short ribs into serving-sized pieces. Peel and cut the radish and carrots into large chunks. Slice the onion and leeks. Mince the garlic. |
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2
Done
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Heat La Española Pomace olive oil in a large pot over medium-high heat. Add the beef short ribs and sear until lightly browned on all sides. |
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3
Done
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Add the garlic and onion. Sauté until fragrant and the onion becomes slightly soft. |
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4
Done
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Add the Tastesetters Beef Flavor Savory Paste, Clara Ole Korean BBQ Marinade, salt, and black pepper. Mix well to coat the beef. |
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5
Done
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Pour in 2 liters of water. Bring to a boil, then reduce to low heat. |
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6
Done
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Cover and simmer until the beef is tender, approximately 1½–2 hours. Skim off excess fat or impurities from the surface as needed. |
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7
Done
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Add the radish and carrots during the last 20–30 minutes of cooking. Cook until tender but not mushy. |
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8
Done
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Add the leeks and simmer for another 2–3 minutes. Adjust the seasoning if needed. |
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9
Done
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Transfer to a serving bowl and garnish with sesame seeds. Serve hot. |
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10
Done
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Add Tabasco green pepper sauce for extra spice and kick to your stew. |
