Beef and Shiitake Stew on Garlic Mashers (Ming Tsai) |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Ingredients:
2 pounds hanger or skirt steak cut into 2 by 2-inch pieces |
2 diced red onions |
2 diced carrots |
2 diced stalks of celery |
1 tablespoon fermented black beans |
1 tablespoon minced ginger |
2 heads of garlic, cloved |
1 pound quartered shiitake mushrooms, stems removed |
1/2 cup shaoshing wine |
1/3 cup dark soy sauce |
salt and black pepper to taste |
canoga oil to cook |
6 large russet potatoes, peeled and quartered |
2 tablespoons minced garlic |
1 1/2 cups heavy cream |
2 to 4 ounces of butter |
salt and pepper to taste |
Directions:
1. In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy.
2. GARLIC MASHED POTATOES
3. In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another saucepan, caramelize garlic, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning.
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