Sunday, June 20, 2010

Donabe braised beef in tomato and white kidney bean sauce

My sister, Tomoko, really enjoyed the beef stew I made at her home back in Japan, and she requested for the recipe.

So, I made it again, this time with the beef brisket (instead of beef shank). I made the dish with the soup & stew donabe, "Miso-shiru Nabe". This donabe makes the wonderful braising.

Donabe Braised Beef in tomato and white kidney bean sauce

2 tablespoon olive oil
1.5 pounds beef brisket, cut into large cubes, season with salt and pepper
2 tablespoon butter
1 medium-size onion, minced
1/2 medium-size carrot, cut into small dice
3-4 cloves garlic, minced
1 branch rosemary, minced
3 sage leaves, minced
1 cup red wine
1 can (16 oz) diced Italian tomatoes
1.5 cup chicken or beef stock
2 bay leaves
1 can (16 oz) white kidney beans, rinsed
salt and pepper

1. In a large saute pan, heat the olive oil and brown both sides of the beef. Set aside.
2. In the soup & stew donabe, "Miso-shiru Nabe", heat the butter and saute the onion, carrot, and garlic over medium heat until the onion is very soft.
3. Add the rosemary and sage. Continue to saute for another minute.
4. Add the browned beef and red wine. Simmer until the wine is reduced by half.
5. Add the tomatoes, stock, and bay leaves. Bring to boil, and reduce to simmer. Skim as necessary.
6. Line the surface with a piece of parchment paper. Cover with the lid, and transfer the donabe to the 325F oven.
7. Braise in the oven for 3.5 to 4 hours. Check 1-2 times meanwhile, and add more stock if necessary.
8. Bring the donabe back to the stove. Remove the parchment paper.
9. Add the white kidney beans. Adjust the seasoning with salt and pepper.

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By braising the meat in the donabe in the oven, the meat turns fork-tender and really flavorful. I hope Tomoko will enjoy cooking this dish with her donabe!

You can also view the recipe on toiro's website. Hope you will enjoy.

Happy donabe life.