Wednesday, 19 June 2013

Japanese Beef Casserole with Miso Wasabi Mash

I had been wanting to make this recipe for ages but never quite got round to it, and I am so glad I finally did. The dish is really flavourful and the meat is so tender. It is probably a Japanese recipe for those who don't much go in for noodles/stir fries etc as it's basically a traditional English casserole but with added Japanese flavours. The mash was fantastic too, I loved the hit of the horseradish. I served it with asparagus and spring greens.

Japanese Beef Casserole with Miso Wasabi Mash (adapted from Fuss Free Flavours)
(Serves 4)

2 tbsp oil
1 onion, chopped
2 cloves of garlic, roughly chopped
1 leek, sliced
800g stewing beef, cut into cubes
2 tbsp flour
1 mug beef stock
2 tbsp soy sauce
3 tbsp sake
1 tbsp miso
1 star anise

600g potatoes
1 tbsp miso
couple of squeezes of wasabi

Pour the sesame oil into a large frying pan and fry the onions, garlic, celery and leek for a few minutes until softened, transfer to the slow cooker pot or casserole dish.

Fry off the cubed beef in batches – there should be space around each piece so it browns properly. Once browned add to your cooking pot. When frying off the last batch of beef add the flour, this should absorb all the remaining fat. Cook for a few minutes and transfer to your cooking pot.

If necessary deglaze the pan with some of the stock. Pour the stock, soy sauce and sake over the beef and vegetables. Add the miso and star anise and stir well. If necessary add a little water so the beef is almost covered.

Cook in the oven for two and a half hours at 150°C.

Bring a pan of water to the boil and cook until the potatoes are tender. Mash with the miso and wasabi and serve with the casserole.

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