Ingredients:
Beef Shin - cut into slightly bigger than bite size pieces
1 onion - quarter
a few pc of pressed garlic
1-2 carrots - cut into bite size pieces
1-2 turnips - cut into bite size pieces
1-2 potato - cut into bite size pieces
4 cups dashi stock (or water or beef stock)
4 tbsp Japanese soy sauce
3 tbsp cooking sake
3 tbsp mirin
rock sugar
minced spring onion to garnish
How to Make:
1. After washing and drying the beef, marinate them with rock salt and black pepper.
2. Heat up a pot which can hold all ingredients with olive oil.
3. Brown the beef and remove them to a side dish first.
4. In the same pot, add some more olive oil and then stir fry the garlic and onion until soft and fragrant. Then add the carrots, turnips and potato, then return the beef to the pot, then add the dashi and the seasoning.
4. Bring it to a boil and turn heat to medium low and stew for 90 to 120 minutes. Skim the scum from the surface. Check from time to time the taste then adjust seasoning as per your desired taste. After 90 minutes, if the beef is not soft enough, then braised a bit longer until the texture reaches your desired softness.
5. Lastly, remove all ingredients and keeping only the stock at the pot. Skim the fat if any. Then bring to a boil to reduce it and add cornflour solution to thicken it.
Pour sauce back to the beef and ready to serve with a bowl of hot rice!
Enjoy
