Beef Stew in Emeril Lagasse Pressure Cooker

Recipe

Korean-Style Beefiness Stew

This is classic Korean comfort food. Don't be put off past the large ingredients list— most of these items may already be in your pantry or refrigerator. This is an easy dish to put together, and it takes only well-nigh an 60 minutes from first to end in a pressure cooker. I of the best things about this stew is that it tastes fifty-fifty better the side by side solar day.

Ingredients

• 4 cloves garlic, minced
• 3 stalks lemongrass, trimmed and thinly sliced
• One one-inch slice fresh ginger, grated
• 3 tablespoons reduced-sodium tamari
• 2 tablespoons canola oil
• 1 tablespoon chili garlic sauce
• 1 teaspoon night Asian sesame oil
• 2 teaspoons light brownish saccharide
• three½ pounds boneless beef chuck roast, cut into 2-inch cubes
• 2 tablespoons canola oil
• ¼ cup reduced-sodium tamari
• 2 tablespoons saccharide
• 2 tablespoons sake
• one ruby onion, cut into ½-inch-thick wedges
• ii carrots, cut ¼-inch thick on the diagonal
• 1 red bell pepper, stemmed, seeded, and cutting into medium dice
• 2 tablespoons minced jalapeño
• 1 tablespoon roughly chopped garlic (ii to 3 cloves)
• one tablespoon grated fresh ginger
• 1 teaspoon salt
• ½ teaspoon Korean chile powder or crushed red pepper
• 4 cups bootleg beefiness stock (see page 6) or packaged low-sodium beef goop (bootleg stock is preferable)
• one head napa or savoy cabbage, cut into 1-inch squares (about five cups)
• 1 loving cup mung edible bean sprouts
• two tablespoons sesame seeds, toasted
• 3 or four green onions, thinly sliced
• Nighttime Asian sesame oil
• Hot cooked Korean sweetness potato noodles or steamed short-grain rice (encounter Note)

Directions

• To make the marinade, combine the garlic, lemongrass, ginger, tamari, canola oil, chili garlic sauce, sesame oil, and chocolate-brown sugar in a mini food processor or a blender, and process until the mixture resembles a paste.

• In a large mixing bowl, toss the beef with the marinade until it is well coated. Cover and air-condition for at least 1 hr or upward to overnight. When you lot are ready to cook, allow the beefiness to come to room temperature before proceeding.

• To make the stew, add the oil to a 6-quart pressure cooker and set up the machine to the "browning" program. When information technology is hot, add the beefiness, in batches, and cook, turning it occasionally, until it is evenly browned, almost 5 minutes per batch. As information technology is browned, transfer the meat to a plate.

• When all the meat is browned, add the tamari, sugar, and sake to the pressure level cooker and simmer for 1 minute. Then add the onion, carrots, red bell pepper, jalapeño, garlic, ginger, common salt, and chile powder and cook, stirring, until the vegetables accept wilted, almost 6 minutes. Return the browned meat to the pressure cooker and add together the stock. Close and lock the chapeau, and set to "high pressure" for 15 minutes.

• Open the pressure release valve, allow the steam to escape, and carefully unlock and open the hat. Add together the cabbage, stir well, and replace the chapeau. Cook on "high force per unit area" for an boosted fifteen minutes.

• Garnish the stew with the mung bean sprouts, sesame seeds, greenish onions, and a sprinkling of sesame oil. Serve over Korean sweet potato noodles or steamed rice.

• Note:  Korean glass noodles or vermicelli are fabricated from sweet potato starch. Sparse, long, translucent, glass-like noodles with a chewy texture, they're similar to cellophane noodles but slightly thicker with a firmer seize with teeth. They're a must when making Korean food. Y'all can purchase Korean noodles at your local Asian market or society them online.

  The stew may also exist fabricated on the stovetop in a regular Dutch oven if you exercise not take a pressure cooker. Note that cooktimes volition need to exist adjusted, however, and you may need to sentinel that the liquid does non evaporate as well much during the lengthier cooking.

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Source: https://www.emerils.com/128552/korean-style-beef-stew

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