I will be postponing my weekly picture of Izzy until Friday. It just doesn’t seem fitting to go on blathering about my bunny chasing sunbeams when such a tragic event happened just a few miles south of my home.
I was in Connecticut during the bombing and Luke was at work in northern MA, so we are fine, and thankfully, so are our friends who live in the city. Our thoughts go out to those whose loved ones were in the blast zone or otherwise affected by this tragedy.
It’s hard to make a proper transition into a recipe after such a somber subject, but I do really want to share this one with you.
Slow cooking stew meat turns the tough cut into tender, fall-apart-in-your-mouth morsels that I just adore. This easy meal involves umami rich shiitake mushrooms and miso paste to create a very satisfying meal, served best over udon noodles or rice.
One Year Ago: Chai Spiced Rice Pudding
- 2 pounds stew meat, cut into 2” cubes
- ½ cup dried shiitake mushrooms, soaked in hot water for 20 mins (reserve 2 Tbsp of the soaking liquid)
- 6-8 cloves of garlic, minced
- 2 Tbsp miso paste (I used red)
- ¼ cup Chinese rice wine (cooking wine)
- 2 Tbsp sesame oil
- 1 Tbsp cornmeal
- sesame seeds for garnish
- Combine all ingredients except reserved soaking liquid and cornmeal in a crockpot or slow cooker. Cook on high for 6 hours, stirring occasionally (every hour or so). The beef should be very tender, and easily fall apart.
- Combine reserved mushroom liquid and cornmeal in a small bowl, then add to the beef mixture. Stir to thoroughly incorporate and let the beef continue to cook for another 15-30 mins, or until the liquid has thickened.
- Serve beef over noodles or rice.
Adapted from Singapore Shiok