Are looking for inspiration recipes beef, napa and enoki mushrooms stew that are unique? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious beef, napa and enoki mushrooms stew should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of beef, napa and enoki mushrooms stew, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare beef, napa and enoki mushrooms stew delicious home, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings required for prepare

1. Prepare Stock making
2. Prepare 1 lb beef neckbone with generous meat attached
3. Prepare 4 cups water
4. Use 1/2 cup cooking wine
5. Prepare 1 cinnamon stick
6. Take 2 anise stars
7. Use 2 rock sugar, optional
8. Prepare Stew making
9. Prepare Half cooked beef neck meat
10. Prepare 1.5 lb napa cabbage, sliced
11. Take 1 carrot, sliced
12. Prepare 1/2 onion, sliced
13. Use 1/2 pack extra firm tofu
14. Take 1/2 pack enoki mushroom
15. Use 1/2 cup chives or green onions
16. Prepare A few goji berries

Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Stir in the sliced mushrooms and another sprinkle of salt. Pour in the broth and crank up the heat to high. The Korean method of grilling beef, pork, chicken, or other types of meat, usually involves having a grill right on (or sometimes in) the table, where people can talk, cook, and eat at the same time.

How to make:process Beef, napa and enoki mushrooms stew:

1. Clean beef soup bones under running water and remove small impurities.
2. Cover a pot with 4 cups of water and drop in dried spices and wine. If using regular cooking pot, simmer for at least 90 minutes. Add hot water in the middle if the liquid cannot cover your meat. If using instant pot, select 15 on max pressure and quick release.
3. Once cool down, separate meat from the stock and do not discard fat on top. Save for the next day.
4. Next morning, using the solid beef fat and some olive oil to saute sliced carrot, onion, minced garlic and ginger until aromatic for about 3 minutes in a cast iron wok.
5. Add napa cabbage and keep strying until all leaves are withered, for about 2minutes. Cut in sliced tofu and stir to mix gently.
6. Transfer to a stoneware and add 2 cups of beef stock. Drop in sliced mushroom and simmer for about 5-7 minutes once the stock is boiling. Adjust seasonings and decorate with finishing herb of your choice and goji berries for color.
7. Serve with multigrain rice or sourdough whole grain bread and some side dish for a nutritious breakfast or dinner.
8. Another easy alteration of this recipe is to add half cup of kimchi soup to make it spicy and sour.
9. Done and ready to serve!

Usually the meat is already cut into small pieces before grilling, and are then wrapped into bite-sized lettuce leaf packages (ssam) with garlic, vegetables, seasoning sauce, salt. Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Heat up a wok or pan on high heat.

how is this? Easy isn’t it? That’s the make beef, napa and enoki mushrooms stew that you do at home. Congratulations enjoy