Braised Beef and Potato

Recipe Braised Beef and Potato


Peel and cut potatoes into 2-4 pieces and cut off the edges. Soak in water and drain in a sieve. (Put aside the removed potato edges for later use)

Mix well.

Cut beef into 4cm(1.5 inch) lengths.

Peel and cut onion in half top to bottom and slice into 1cm(0.4 inch) lengthwise and then cut in half crosswise.

Peel carrot and slice crosswise into 8mm(0.3 inch) thickness.

Trim off stems from sayaingen (green beans), boil in salted hot water. Take them out in cold water to cool, drain water, and cut into 2cm(0.75 inch) lengths.

Heat vegetable oil in a pan and cook beef.

If the beef sticks to the pan, put the pan on the loosely-squeezed wet cloth to reduce the temperature and avoid sticking.

When the beef is brown, add potatoes and onions to stir-fry until the oil evenly spreads. Then add dashi broth just enough to cover the ingredients. (Add also the removed potato edges.).

Bring to a boil, and then lower heat to medium and boil for about 10 minutes, skimming. Add and carrots after the potatoes are tender enough to be skewered smoothly with a bamboo skewer.

Mix several times, and cook for 20-25 minutes until there is little sauce left in the pan. Add sayaingen (green beans) and mix. Then remove from the heat.

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