Tender Beef Shank Stew Recipe by cookpad.japan
Cooking Instructions 1 Cut the beef shank into big bite sized portions. Put in a shallow container, soak in 1/2 of the red wine (360 ml) at room temperature for 30 minutes. 2 Heat olive oil in a frying pan, brown the beef shank well on all sides over medium heat. Keep the wine in the container. 3 When browned, add the wine from the container (Step 2) and bay leaf and simmer in this frying pan over low heat for 30 minutes. 4 Cut the ● ingredients into bite sized pieces and soak the potatoes in water. Cut the celery into 5mm strips. Cut the root ends off the shimeji mushrooms and shred into small clumps. 5 Coat a thick pan with some olive oil, add the vegetables from Step 4 (except the potatoes) and stir fry over medium heat. 6 When everything is evenly cooked, add the beef and sauce from Step 3 and the remaining wine from Step 1. If you don't like wine, add water (360 ml) instead. 7 Turn the heat up to high, bring to a boil and simmer for 5~10 minutes and skim off the scum really well. If you don't bring it to a boil and simmer properly, it will be very sour. 8 Cover with a lid and turn the heat down to very low and simmer for about 1 hour. It may burn depending on your pan, so check from time to time. 9 Remove the bay leaf, add the potatoes and simmer over low heat for 30 minutes. If the sauce has reduced too much, add some water (not listed in the ingredients). 10 Turn off the heat, break apart the roux and add to the pan and stir. When it has dissolved, simmer over low heat. It's done when the sauce has thickened . 11 Transfer to a serving plate. Serve with heavy cream to taste. 12 13 I bought a skillet, so I used it to warm up the stew. Topped with chrysanthemum greens 1 Cut the beef shank into big bite sized portions. Put in a shallow container, soak in 1/2 of the red wine (360 ml) at room temperature for 30 minutes. 1 Cut the beef shank into big bite sized portions. Put in a shallow container, soak in 1/2 of the red wine (360 ml) at room temperature for 30 minutes. 2 Heat olive oil in a frying pan, brown the beef shank well on all sides over medium heat. Keep the wine in the container. 2 Heat olive oil in a frying pan, brown the beef shank well on all sides over medium heat. Keep the wine in the container. 3 When browned, add the wine from the container (Step 2) and bay leaf and simmer in this frying pan over low heat for 30 minutes. 3 When browned, add the wine from the container (Step 2) and bay leaf and simmer in this frying pan over low heat for 30 minutes. 4 Cut the ● ingredients into bite sized pieces and soak the potatoes in water. Cut the celery into 5mm strips. Cut the root ends off the shimeji mushrooms and shred into small clumps. 4 Cut the ● ingredients into bite sized pieces and soak the potatoes in water. Cut the celery into 5mm strips. Cut the root ends off the shimeji mushrooms and shred into small clumps. 5 Coat a thick pan with some olive oil, add the vegetables from Step 4 (except the potatoes) and stir fry over medium heat. 5 Coat a thick pan with some olive oil, add the vegetables from Step 4 (except the potatoes) and stir fry over medium heat. 6 When everything is evenly cooked, add the beef and sauce from Step 3 and the remaining wine from Step 1. If you don't like wine, add water (360 ml) instead. 6 When everything is evenly cooked, add the beef and sauce from Step 3 and the remaining wine from Step 1. If you don't like wine, add water (360 ml) instead. 7 Turn the heat up to high, bring to a boil and simmer for 5~10 minutes and skim off the scum really well. If you don't bring it to a boil and simmer properly, it will be very sour. 7 Turn the heat up to high, bring to a boil and simmer for 5~10 minutes and skim off the scum really well. If you don't bring it to a boil and simmer properly, it will be very sour. 8 Cover with a lid and turn the heat down to very low and simmer for about 1 hour. It may burn depending on your pan, so check from time to time. 8 Cover with a lid and turn the heat down to very low and simmer for about 1 hour. It may burn depending on your pan, so check from time to time. 9 Remove the bay leaf, add the potatoes and simmer over low heat for 30 minutes. If the sauce has reduced too much, add some water (not listed in the ingredients). 9 Remove the bay leaf, add the potatoes and simmer over low heat for 30 minutes. If the sauce has reduced too much, add some water (not listed in the ingredients). 10 Turn off the heat, break apart the roux and add to the pan and stir. When it has dissolved, simmer over low heat. It's done when the sauce has thickened . 10 Turn off the heat, break apart the roux and add to the pan and stir. When it has dissolved, simmer over low heat. It's done when the sauce has thickened . 11 Transfer to a serving plate. Serve with heavy cream to taste. 11 Transfer to a serving plate. Serve with heavy cream to taste. 12 12 13 I bought a skillet, so I used it to warm up the stew. Topped with chrysanthemum greens 13 I bought a skillet, so I used it to warm up the stew. 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