Slow Braised Gojuchang Beef Shin with Potato and Wild Garlic
Gojuchang beef shin with potato and wild garlic. Cooked low and slow and melt in the mouth gorgeous. Red onion on top, cooked slowly until sweet and rich. Just gorgeous!
A simple slow-cooked dish with inexpensive ingredients
Beef shin is an inexpensive cut and one of my favourites. It is superb in stews and curries, and I love it for goulash. Gojuchang (Korean fermented chilli paste) is an essential cupboard ingredient for me. It gives instant deep flavour and warmth, and here, gives this dish a beautiful warmth and depth.
Get this going early in the day and let it cook gently as you go about your business, checking in only occasionally. Be sure to add the wild garlic in just at the end (or any other green and some crushed garlic), and just wilt it, so that it stays bright green.
- *serves two
- 600g beef shin, diced
- 2 tbsp gojuchang (Korean chilli paste)
- Water (enough to cover and top up occasionally as necessary)
- 400g peeled diced potato
- 50g wild garlic
- Korean chilli flakes, to finish
- 2 red onions, peeled and finely sliced
- Sea salt
- Cooking oil (I used olive oil)