Korean Beef Pot 3

Ingredients

• 800 gbeef cubes
• 2carrots
• 1onion
• 2 tbspoil
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning 800 g of beef cubes generously with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated by tossing them gently with your hands. This step not only enhances the flavor but also helps to tenderize the meat during cooking.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer, being careful not to overcrowd the pot. Allow the beef to brown deeply on all sides, turning occasionally with tongs. Look for a rich, caramelized crust on the surface of the meat, which indicates it's ready for the next step.
3. While the beef is browning, peel and slice 2 carrots into thick rounds and chop 1 onion into large chunks. Once the beef is browned, remove it from the pot and set it aside on a plate. Add the chopped onion to the same pot, stirring to pick up any browned bits from the bottom, and cook until the onion becomes translucent and fragrant.
4. Return the browned beef cubes to the pot, along with the sliced carrots. Pour in 500 ml of water, ensuring the beef and vegetables are mostly submerged. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cover the pot with a tight-fitting lid.
5. Allow the beef to braise slowly, checking occasionally to ensure it remains at a gentle simmer. The dish is ready when the beef is tender and can be easily pierced with a fork, and the carrots are soft but not mushy. This process will infuse the beef and vegetables with rich flavors.
6. Before serving, taste the braised beef and vegetables for seasoning. Adjust with additional fine sea salt and black pepper if needed. Serve the Korean Beef Pot 3 hot, accompanied by steamed rice, crusty bread, or a fresh salad to complement the rich flavors of the dish.