A little bit of sweet, a whole lotta delicious. Our Fullblood Wagyu English Roast takes this already incredibly yummy dish to a whole new level.
Sweet and Savory Korean-style Beef with Daikon and Carrots
- 1 Lone Mountain Wagyu English Roast, cut into 1 ½-inch pieces
- 1 small yellow onion, peeled
- 2 cloves garlic, peeled
- 1-inch piece ginger, peeled
- ½ large Asian pear or 1 bosc pear, seeded and peeled
- 1/3 cup soy sauce
- ¼ cup mirin
- 3 tbsp. brown sugar
- ½ tsp. ground black pepper
- 1 lb. daikon radish, peeled and cut into large chunks
- 1 lb. large carrots, peeled and cut into large chunks
- 3 scallions
- 4 tsp. toasted sesame oil
- 2 tsp. toasted sesame seeds
- Put beef into a large heavy dutch oven and cover by 2-inches cold water. Bring to a boil over medium-high heat. Boil for 1 minute, skimming foam that rises to the surface. Drain the beef in a colander. Clean the dutch oven.
- Puree onion, garlic, ginger, and pear in a blender, adding a little water if necessary to get it going. Pour the onion mixture into the dutch oven. Add the soy sauce, mirin, brown sugar, black pepper and 2 cups water. Bring to a boil over medium-high heat. Add the beef (it will not be submerged in the liquid) and return to a boil. Reduce heat to low, partially cover and gently simmer, stirring occasionally, until beef is just becoming tender, 1 hour. Add daikon and carrots and continue to simmer until beef is very tender, about 1 to 1 ½ hours more.
- Chop 1 scallion and set aside for garnish. Cut remaining 2 scallions into 2-inch long pieces. Stir sesame oil, sesame seeds, and 2-inch scallion pieces into the beef. Add salt, if necessary, to adjust the seasoning. Garnish with chopped scallions and serve with steamed rice, if you like.