Korean Braised Beef

Prep Method: Simmer

Ingredients

  • Beef Stew Meat, fresh or frozen and thawed (10 pounds 4 ounces)-10¼ pounds
  • Water-48 cups
  • Onion, yellow medium, cut in wedges-3 each
  • Scallions, rough chopped-2 bunches
  • Korean radish, Large white radish, roughly chopped-2 pounds
  • Garlic, fresh-45 cloves
  • Ginger root, 3-4″ long-1 piece
  • Peppercorns, whole-50 each
  • Soy Sauce-2 cups
  • Sesame oil-¾ cup
  • Sugar (1 cup 2 tablespoons)-1⅛ cups
  • Vinegar, rice (1 cup 2 tablespoons)-1⅛ cups
  • Bay leaf, whole dried-6 leaves

Instructions

  1. Bring water to a boil with onion, scallions, radish, garlic, ginger,and peppercorns. Boil for 5 minutes.
  2. Add beef to water. Return pot to a gentle boil. Remove any scum that comes to the top. Boil, covered for about 30 minutes.
  3. Strain the beef but retain 15 cups of liquid. Discard the vegetables and herbs.
  4. Add the soy sauce, sesame oil, sugar, rice vinegar and bay leaves to the pot. Return the beef and the reserved liquid to the pot, stirring to coat.
  5. Bring to a simmer over medium heat and cook covered until meat is very tender, 20-40 minutes. The liquid will reduce to ⅓.
  6. Shred meat or mash chunks with a potato masher.
  7. Portion 2 oz. of meat with 2 tablespoons of sauce in a #12 scoop (⅓ cup). Serve over rice or rice noodles, cellophane noodles, ramen noodles or buckwheat noodles.

Recipe Notes

Crediting:  A ⅓ cup portion provides 2 oz eq M/MA

Yield = 1 Gallon

Substitute:

 10 pounds  Beef, Chuck Roast, fresh or frozen, without bone.

Cut beef into 2-3” chunks. Proceed as directed in Steps 1-7.