Sweet and Savory Braised Beef Stew
This recipe breaks all the rules and is completely delicious. I learned this technique from a Korean friend’s mom.
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Cooking tools:
- Pot
- Saucepan
- Dutch oven
- Oven
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Mixing bowl
- Tongs
- Ladle
- Plate
- Aluminum foil
- Spatula
- Kitchen shears
- Paring knife
- Grater
Ingredients
- 1 cup Haddar Dark Brown Sugar
- 1/3 cup soy sauce
- 2 tablespoons Tonnelli Worcestershire Sauce, non-fish variety
- 4 pounds beef stew meat, cut into chunks of 2–3 inches
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons canola oil
- 3 shallots, sliced thinly (about 1 cup)
- 1 (2-inch) piece fresh ginger, chopped coarsely
- 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
- 1 jalapeño pepper, chopped (see note below)
- 1/2 cup brandy or red wine
- 2 cups coconut water or chicken stock
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