What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Classic Beef Stew
This is the easiest dish you could ever make for any Christmas meal. A simple tender beef stew, packed filled with goodness, flavour and all around a good heart warming hearty meal. With a little bit of carrot, and potatoes along with a good slice of bread this is a meal that is guaranteed to make you smile.
The warm, bitter acidity from the Guinness Stout adds in such depth of flavour as well as a great agent for tenderising the toughest of beef. After simmering for 2 hours you are sure to get nothing short than the most tender piece of beef that will just fall apart in your mouth.
How to Warm up your Soul?
1.
Begin by prepping your vegitables. Peel and quarter your ontions, peel and mince your garlic, chop your celery into tiny pieces and your carrots and potatos into large chunks.
2.
Slice up your beef into large 1 inch cubes, smaller or bigger the choice is all up to you to decide. Slice your bacon into small pieces.
Ingredients
1.
500g Beef Fillet
2.
2 Carrots
3.
1 White Onion
4.
3 Cloves Garlic
5.
2 Potatoes
6.
2 Stalks Celery
7.
2 Rashers Bacon
8.
2tb Flour (All Purpose)
9.
Beef Stock
10.
500ml Guinness Stout
3.
Generously coat your beef with 2 tablespoons of all purpose flour. Season with a pinch of salt and pepper.
4.
Heat up a pot with a little bit of oil on high heat.
5.
Once the pot is RIPPIN hot add in a few pieces of beef and let it be for a good minute or 2. You want to develop a nice good char on your beef. Once your beef has developed a good char set it aside and repeat with the remaining pieces.
6.
After all your beef is nicely seared you should have a pot with a ton of black/brown stuff at the bottom. This is called FOND which is literally flavour.
7.
Add in a bit more oil and fry your bacon, onions, garlic and celery attempting to get some of that fond onto your onions, garlic and celery.
8.
Once the onions have softened add back in your beef along with 500ml of Guinness Stout.
9.
Add in your chopped carrots and enough beef stock to cover the mixture and an extra inch.
10.
Cover with a lid and leave a little opening so that steam can escape. Lower the heat down to medium low or a bare simmer and let it bubble away for 1 hour and 30 minutes.
11.
Add in your potatoes, season with salt and pepper and let it bubble away again for another 30 minutes till your potaotes are cooked through.
12.
Serve up with a few slices of bread and enjoy this simple heart warming stew.