Origins: Japan, Italy
Ingredients for 2:
- 1 carrot
- 1 potato
- 1 onion
- soy sauce
- bay leaf and spices
- 100g beef shank
- 180g orecchiette pasta
- water
Preparation:
wash and chop potatoes and carrot into 2cm cubes
slice the onions
prepare the beef; cut into similar sized chunks as the vegetables
in a pot, add oil and caramelise the onions
add the beef and caramelise it (by not over stirring)
add water to make broth and add in the vegetables
add in the bay leaf and mixed spices
season by adding in enough soy sauce
on low heat and lid closed, cook the stew for 2 hours until the texture of the beef is soft and no longer chewy
add in the orecchiette pasta
the amount of liquid would have reduced to around just enough to cover the pasta
if there is not enough water to cook the pasta, add more
close the lid and cook for 10 minutes on medium heat, stirring from time to time
cook for another 5 minutes with lid open on mid-high heat
towards the end of the 5 minutes, add some extra virgin olive oil
serve!
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