Beef Stew — Autumn Election Special
Home version — oxtail, tongue and cheek braised separately chikuzen-ni style, finished in miso demi-glace
- Difficulty
- Total time
- 1.3 days
- Hands-on
- 4 h 30 min
- Cost
- ¥¥¥¥
- Servings
- 6
Equipment2 large pots, frying pan, fine sieve, thermometer
Tasterich, umami, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Beef parts
- 800 g oxtail, cut into sections (amount estimated)
- 300 g beef tongue, peeled after blanching (amount estimated)
- 300 g beef cheek (amount estimated)
- 200 g beef skirt steak (amount estimated)
- salt, to taste (amount estimated)
- black pepper, to taste (amount estimated)
- 2 tbsp flour (amount estimated)
- 2 tbsp olive oil (amount estimated)
- 20 g butter, mild (amount estimated)
Cheek marinade
- 300 ml red wine (amount estimated)
- 2 sprigs parsley (amount estimated)
- 2 bay leaves (amount estimated)
Stew
- 1 onion, diced (amount estimated)
- 1 carrot, diced (amount estimated)
- 1 celery stalk, diced (amount estimated)
- 400 g demi-glace sauce, homemade or canned (amount estimated)
- 600 ml water (added by Totsuki AI)
- 1½ tbsp white miso (amount estimated)
Method
+ step written by Totsuki AI.
- 1
The day before, marinate the beef cheek in the red wine, parsley and bay leaves in the fridge.+
- 2
Season the oxtail with salt and pepper, brown in a little oil and simmer in the water for 2 hours until tender. Strain and keep the broth.+
- 3
Blanch the tongue for 15 minutes, peel off the skin, then cut into thick slices and sear in the butter and olive oil.+
- 4
Lift the cheek from the marinade, pat dry, season and dust with flour. Sear until well browned, then simmer in the strained marinade for 2 hours.+
- 5
Sweat the onion, carrot and celery, add the demi-glace, the oxtail broth and the cheek liquid and simmer for 30 minutes. Strain and whisk in the white miso.+
- 6
Combine all the meats in the sauce and simmer for 15 minutes so the flavours marry. Sear the skirt steak separately at the last minute, slice and add on top so each part keeps its own texture.+
Tips
- Treat each cut separately (like chikuzen-ni) and only combine them at the end — that is the point of the dish.