Korean Beef Stew

Ingredients:
1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)
1/2 cup sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 cup soy sauce
1 head crushed garlic
1 onion head
1 Tbsp Ginger, crushed

1 cup green onions, sliced
salt
pepper
5 pieces red sili finely chopped

A. Preparation
Combine the first 8 ingredients
Marinate beef overnight

B. Cooking

4tbsp oil
water

1. Heat oil and sear marinated beef
2. pour marinade
3. add enough water just to submerge beef
4. simmer over low heat (2 hours) until tender or pressure cook for 45 minutes.
5. season to taste with sugar, salt, pepper and red sili
6. garnish with green onions, 1 tsp sesame oil, sesame seed.

Lamb and Artichoke Stew

Lamb shoulder and baby artichokes braised together in an herb-rich, tomato-wine sauce create an elegant and easy way to celebrate a special occasion or holiday. This lamb and artichoke stew is perfect for spring, but is wonderful any time you can find baby artichokes at the market. Serve this savory ragout with smashed potatoes and roasted asparagus for a complete seasonal menu.

Prep Time: 10 minutes

Cook Time: 2 hours

Ingredients:

• 4-pound lamb shoulder, with bones
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 4 large yellow onions, cut crosswise into 1/4-inch slices
• 3 carrots, peeled and cut into 1-inch pieces
• 4 teaspoons all-purpose flour
• 1 cup dry white wine
• 2 cups beef stock
• 2 cloves garlic, crushed and chopped
• 2 plum tomatoes, chopped
• 2 teaspoons dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons lemon juice
• 2 pounds baby artichokes
• 2 tablespoons fresh parsley, chopped

Preparation:

Trim most of the fat off the meat and cut it into small pieces, about 2- to 3-inches each. Season the meat with the salt and pepper.

Heat the olive oil in a large pan over high heat and brown the lamb in batches. Transfer the meat to a plate. Sauté the onions and carrots in the pan drippings for 5 to 7 minutes, until they begin to turn tender. Sprinkle the flour over the vegetables and continue to cook, stirring constantly, for 2 minutes.

Add the white wine to the pan and bring it to a simmer, stirring to incorporate the flour. Add the beef stock, garlic, tomatoes, thyme, rosemary, and lamb to the pan. Cover it with a lid and simmer the stew for 1 hour.

While the stew is simmering, prepare the baby artichokes by trimming off the tough tips and outer leaves. Quarter the artichokes lengthwise and scoop out the fuzzy, inedible choke from the center. Place the prepared artichokes in a bowl of water with the lemon juice to inhibit discoloration.

Once the stew has been cooked for an hour and the lamb is just beginning to turn tender, drain the artichokes and add them to the stew. Continue simmering the stew for 30 to 40 minutes, until both the lamb and the artichokes are very tender when tested with a fork.

Serve the stew hot, garnished with the fresh, chopped parsley.

This lamb and artichoke stew recipe makes 6 to 8 servings.