A simple beef stew
Posted by: alkanphel on: November 19, 2011
This is just a very simple beef stew that I decided to cook for dinner because I was randomly craving for it. If I’m not wrong these are probably beef cheek and shin cuts.
No time to make my own beef stock so I used a store-bought one
Cutting up the usual carrots and potatoes that go into beef stews
I browned the sides of the shin cubes quickly, didn’t bother with the cheeks
Throw in the onions and shin parts first cos they’re smaller
Now I can layer the large slabs of cheek over them
And finally top it all off with the carrots and potatoes
Now just bring it to the boil first…
And let it reduce for a couple of hours…
Until I get a simple beef stew!
November 19, 2011 at 11:35 am
At last you are back to cooking! Been waiting for a long time for this! Looks good, can you deliver to Yishun? LOL =P Jking.
3 noob questions:
- where did yo buy the beef stock from?
- How many kg of beef to 500g of stock?
- Wun cooking the beef for so long make it hard
Thank you!
November 19, 2011 at 11:50 am
Haha thanks! Actually I cooked this quite a long time back, now can finally post it after finishing my Tokyo entries.
And to answer your questions,
1. I bought the beef stock from Huber’s Butchery in Dempsey. However I think Cold Storage sells Campbells beef stock. In a pinch you can use chicken stock or even plain water instead.
2. 1 kg of beef is enough, either chuck/brisket/shin those kind
3. Cooking the beef for long is actually to make tough cuts of beef like the ones I mentioned in #2 tender through the breakdown of the tough connective tissue in the meat into soft collagen and finally into gelatin.