Main ingredients 🥩
Beef stew meat (ribs)BaconPotatoesShallotsButton mushroomsWhole garlicWild grape wineTomato sauceBeef brothThymeBay leafButterPerilla oilMilk
Striker Chef's Perilla Oil Potato Puree Beef Bourguignon
A Korean-style beef bourguignon, slow-cooked with traditional wild grape wine and served with savory perilla oil mashed potatoes.
🙋 Recommended for
- ⭐ Those looking for a luxurious and heartfelt fusion Korean dish to serve guests on special occasions.
- ⭐ Those who want to experience both the tender texture of braised ribs and the sophisticated flavor of wine stew.
Ingredients needed 🛒3 servings
- Beef stew meat (with bone) 600g
- Thick-cut bacon appropriate amount
- Potatoes 2-3
- Shallots a little
- Button mushrooms a little
- Whole garlic a little
- Wild grape wine (or red wine) 1 bottle
- Tomato sauce appropriate amount
- Beef broth enough to cover
- Thyme a little
- Bay leaves 2-3
- Unsalted butter a little
- Perilla oil 3-5 tbsp
- Milk a little
- Chopped green onion (or chives) a little
- Toasted sesame seeds a little
- Salt a little
- Pepper a little
- Cooking oil a little
Recipe 🍳
- Lightly rinse the beef stew ribs under cold water to remove bone fragments, and pat the surface completely dry with paper towels.
- Heat cooking oil in a pan and sear the beef over high heat until the surface is golden brown to lock in flavor, then set aside.
- In the same pan used for the beef, add thick-cut bacon and whole garlic, and cook until golden brown to render the savory fat.
- Add tomato sauce and cook until the acidity dissipates, then pour in the wild grape wine and scrape the bottom of the pan to deglaze, reducing the liquid by half.
- Once the alcohol aroma has evaporated and the sauce has reduced, add the seared beef (including juices), prepared shallots, button mushrooms, thyme, and bay leaves.
- Pour in enough beef broth to cover the ingredients, cover with a lid, and simmer over low heat for 1.5 to 2 hours until the beef is tender.
- Cut the potatoes into chunks, boil in salted water, then drain and let steam dry. Mash with butter, milk, and perilla oil, then mix in chopped green onions and toasted sesame seeds to make the puree.
- Plate the cooked bourguignon with meat and vegetables. Melt butter into the remaining sauce to thicken and glaze it, then pour over the meat to finish.
- Sear beef ribs, after removing blood and moisture, until golden brown in a pan and set aside.
- Sauté bacon and garlic in the same pan, add tomato sauce and wild grape wine, reduce, then add beef, vegetables, herbs, and broth, and simmer for 2 hours over low heat.
- Mash boiled potatoes with butter, perilla oil, green onions, and sesame seeds to make a savory puree, and serve with the stewed meat and sauce.
Cooking tips 💡
- Using bone-in meat will result in a deeper flavor as the bone releases rich broth during cooking, significantly enhancing the sauce's aroma.
- Instead of starch, adding butter to finish the sauce will create a smooth texture and a sophisticated sheen.
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