beef stew

Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

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This stew is very similar to a traditional Korean Galbijjim (kalbitɕ͈im), except that I have omitted some of the typical additions such as jujube, ginkgo nuts, carrots, pine nuts, chestnuts, shiitake, and seogi mushrooms. This version is a simple home-version of the Galbijjim, unlike the more elaborate version you would get in a restaurant or even at home, when guests are expected or more time and money would be available to prepare a more elaborate, costly and elegant meal.
But, although some of the fancier ingredients are absent from this stew, there is an abundance of flavor and umami which will leave your culinary senses completely happy and satisfied 🙂
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Bon Appétit ! Life is Good !
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P.S.
If you prefer a more traditional appearance (dark color and the texture less liquid), add soy sauce instead of the salt and less water to braise
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Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

Galbijjim (kalbitɕ͈im) Korean Beef Stew

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: beef ribs, nappa cabbage, potatoes, scallions and chilies

: blanch beef ribs, drain and rinse, add cold water, chilies, scallions, kosher salt, grated ginger and garlic paste, simmer until ribs are tender but not falling apart

: add whole, peeled potatoes, simmer until potatoes are tender but not falling apart

: remove ribs from soup, remove bones

: cut beef into bite-size pieces

: add cabbage, sliced scallions, beef and gochujang (or similar chili paste), check/adjust seasoning

: Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

: Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

: Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

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Hungarian Beef Goulash

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Today I combined breakfast, lunch and dinner all into one fabulous meal.
(I did however have a few fruits throughout the day).
Goulash is one of the dishes which were a staple in the South of Germany when I grew up and it was enjoyed in most homes and simple and even fine restaurants frequently. Goulash is quite different from other beef stews. There is now flour to thicken the sauce as in most other stews (the collagen in the beef will take care of that) and there are much more onions and sweet paprika to give the goulash its characteristic taste and color. Goulash is usually reddish in color and it’s heat level can be high, depending on the amount of hot chili or chili powder added (if any). To obtain the original flavor of good goulash, season with equal parts of finely chopped lemon peel, thyme and caraway seeds.
I usually prefer my goulash to be accompanied by Knödel (dumplings) or Spätzle, but frankly, today this was too much effort for me and I substituted the Knödel or Spätzle with pasta 🙂
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Bon Appetit ! Life Is Good !
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All about Goulash
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All about Knödel
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More ChefsOpinion on Spätzle
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Hungarian Beef Goulash

Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

Hungarian Beef Goulash With Pasta And Schmelze, Romaine Salad In Vinaigrette

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: diced beef brisket

: saute diced onions in olive oil (covered and simmered slowly until onions are broken down and very soft)

: add beef, cover again, saute until liquid is evaporated and meet starts to brown

: add garlic paste and water

: add paprika and chopped tomatoes

: add salt and cayenne pepper

: cover and simmer slowly until meat is tender but NOT falling apart, about 1.5 – 2 hours

: almost…..

: when meat is tender, check / adjust seasoning

: while the meat simmers, cook, drain and strain the pasta, add a bit of butter, keep warm, start the schmelze

: to make the schmelze for the pasta, melt butter, add bread crumbs, season with salt and pepper

: saute until crumbs are browned

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

: Romaine In Vinaigrette

: Pasta With Schmelze

: Hungarian Beef Goulash

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Ungarischer Rinder Gulasch (Hungarian Beef Goulash)

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In my opinion, one of the best way’s to prepare a tough beef cut is to transform it into Paprika Gulasch (Paprika Goulash or Hungarian Goulash).
While there are many great and not so great recipes out there, the basic principle to a great goulash is simple: Same amount of onions and meat by volume, LOTS of sweet paprika, no flour to thicken (the onions will take care of that) and most important : Goulash seasoning, which will set it’s flavor apart from any other meat stew : 1/3 finely chopped caraway seed, 1/3 finely chopped thyme, 1/3 finely chopped lemon peel.

“Ungarischer rinder gulasch mit gemelli und gurkensalat”
“Hungarian beef goulash with gemelli and cucumber salad”

Bon Appetit ! Life is Good !
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goulash with pasta, schmelze and yogurt / dill cucumber salad

: mise en place

: cubed beef

: saute onions and garlic in olive oil

: cover, steam until onions break down

: add beef

: saute until lightly caramelized

: add chopped tomatoes, chilies, sweet paprika, small amount of kosher salt

: saute for about two minutes

: add beef stock, simmer until meat is very tender but not falling apart

: goulash with pasta, schmelze and yogurt / dill cucumber salad

: Hungarian Goulash

: Ungarisher Gulasch

: Goulash & Gemelli

: Gemelli & Schmelze

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Pot Au Feu

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My butcher had these beautiful, fleshy beef neck bones which begged me to take them home and transform into a tasty dish. Since I had some nice baby carrots and beans in the fridge, what else then a rich “pot au feu” with pasta.
As usual, simple is best 🙂
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Pot Au Feu

: Pot Au Feu

: Pot Au Feu

Ingredient’s :

Beef neck bones,
Penne rigate
Baby carrots,
Baby beans,
Onion, large dice
Bell pepper, large dice
Cilantro, finely chopped
Garlic, paste
Ginger, grated
Cayenne pepper,
Kosher salt,
Maggi seasoning,

Method :

Cover neck bones with cold water, add salt, pepper, garlic and ginger and slowly bring to a simmer, skimming of all scum and most fat which surfaces.
Meanwhile, blanch and shock all vegetables. Cook pasta until al dente, drain. When beef is very tender but not falling of the bone, add vegetables to heat through. Adjust seasoning if necessary.
To serve, place pasta in bottom of serving dish, ladle pot au feu on top and sprinkle with cilantro.

Bon Appetit ! Life is Good !
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