Beef Heel Recipe Korean Beef Heel Recipe

Sataejjim is a traditional braised dish that's fabricated with bite sized beef shank meat. Brand it in your slow cooker with lots of root vegetables.

For those of you who have been request for more slow cooker recipes, here's some other ane for you lot! Sataejjim (사태찜) is a traditional braised dish that's made with bite sized beefiness shank meat (satae).

The method and flavor are similar to galbijjim (갈비찜), braised brusque ribs. Beefiness shank meat is a tough cutting of meat with lots of connective tissues. Ho-hum cooking breaks down the collagen into a rich, flavorful gelatin.

Sataejjim is often a cheaper or less fatty culling to galbijjim in Korea. Beef shank is typically sold bone-in here in America, but you lot can fine is sold boneless in Korea. It's a popular cut of meat for making soup and braised dishes such as jangjorim (soy braised beefiness). You lot can find boneless beef shank meat at Korean markets.

If you lot are using bone-in pieces, cut the meat off the bones into bite sizes and throw both the meat and bones in the tiresome cooker. The basic will impart great season to the dish.

The seasoning is very like to the one used for galbijjim. Traditional sataejjim (and galbijjim) calls for grated Korean pear. For this recipe, I experimented with apricot preserve. It worked keen! Just, you don't take to.

Instead of Korean radish, which is traditional in Korean braised dishes, I used some other root vegetables here for a change. I used a combination of parsnip, celery root, and burdock root, which I had in the fridge. You tin, of grade, use Korean radish, and turnip can too be good.

More than Boring Cooker Recipes

Slow cooker beef bulgogi
Dull cooker dakjjim
Slow cooker spicy pork ribs
Slow cooker galbijjim (beefiness short ribs)
Slow cooker chicken soup with napa cabbage

For more Korean cooking inspirations, follow forth on YouTube, Pinterest, Twitter, Facebook, and Instagram.

• ▢ iii pounds beef shank meat satae, 사태
• ▢ 10 ounces root vegetables parsnip, celery root, burdock root, turnip, and/or Korean radish
• ▢ 1 medium carrot
• ▢ one/2 medium onion
• ▢ ii scallions
• ▢ eight plump garlic cloves
• ▢ 3 to 4 thin ginger slices most i-inch round
• ▢ 4 dried shiitake mushrooms or any other dried mushrooms, broken upwardly into 2 to three pieces
• ▢ 4 minor dried red chili peppers or 1 teaspoon crushed cherry-red peppers - optional

Sauce

• ▢ ⅓ cup soy sauce
• ▢ ane/4 cup rice wine or dry white vino
• ▢ 2 tablespoons apricot preserve or dearest - see notation
• ▢ i tablespoon carbohydrate
• ▢ pepper to taste
• ▢ salt
• ▢ ane tablespoon sesame oil

Garnish

• ▢ 1 scallion roughly chopped

• Rinse the meat. Drain well or pat dry with paper towels. Cut the meat into about 2-inch chunks. Set the vegetables by cut into virtually 1-i/2-inch chunks.
  

• Place the meat and vegetables in the slow cooker. Mix together the soy sauce, rice wine, apricot preserve (or honey), carbohydrate and pepper in a small basin, and pour over the meat and vegetables. Toss everything to coat with the sauce. Cover, and cook for almost iv hours on loftier or six to 8 hours on low. Flip the meat over midway through the procedure, if you're home. Conform the cooking fourth dimension, depending on how tender you lot want your meat to exist.
  

• If necessary, sprinkle with a pinch (or two) of common salt, and add more than sugar or beloved to taste. Stir in the scallions and sesame oil before turning the slow cooker off.
  

• Remove the meat and vegetables from the slow cooker to a large serving bowl. Pour the sauce over the meat to serve. You can run the sauce through a strainer for a clearer sauce if you'd like.

If y'all want to use Korean pear, skip apricot jam. Use 1/2 of a medium size pear past cut into chunks. Use the same amount of honey and saccharide in the recipe for sweetness.

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Source: https://www.koreanbapsang.com/sataejjim-slow-cooker-korean-braised-beef-shank/

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