ビーフときのこのシチュー

Serves 4
75 分

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Create a deliciously hearty meal for four with this beef and mushroom dashi stew. Made using beef tenderloin, Japanese mushrooms and other tasty fresh ingredients, the key to this stew lies in the shiitake mushroom and kombu dashi soup stock, which is made from scratch and gives the rest of the dish its deeply savoury umami flavour.

Recipe courtesy of Great British Chefs.

材料

beef and mushroom dashi stew:
500g of beef tenderloin, cubed
400g of japanese mushrooms, fresh, cleaned and trimmed
1 tbsp of coconut oil
80ml of soy sauce
80ml of mirin
2 tsp sugar
2 leeks, cut diagonally into 4cm pieces
50g of watercress
3 tbsp of shiitake mushroom powder, optional

white rice:
210g of basmati rice, or rice of your choice
200ml of water
200ml of dashi, basic
pinch of salt

shiitake mushroom dashi:
40g of dried shiitake mushrooms, (about 14 mushrooms)
1L water
kombu, 1 postcard-sized piece

手順

To begin, make the mushroom dashi. Clean the dried shiitake with a very soft, dry brush to remove any grit or dirt.
In a large container with a lid, immerse the dried mushrooms and kombu in cold water and place it in the fridge. After 8 hours, remove the kombu and leave the mushrooms to soak for another 16 hours at 5°C in the fridge.
Pass through a fine sieve and it's ready to use.
Now make the stew. Add the coconut oil to a large saucepan and brown the beef over high heat, stirring occasionally for about 15 minutes. Set aside.
Stir together the soy sauce, mirin, sugar and (if using) the shiitake powder in a bowl until incorporated.
Add the soy sauce mixture, leeks and 710ml of the mushroom dashi to the browned meat and cook over low heat for 40 minutes, until tender.
Meanwhile, make the rice. Place the rice in a medium saucepan and add the water, along with 100ml of dashi. Cook over a low heat for 10-15 minutes, then rest for 10 minutes before serving.
When ready to serve, add the mushrooms to the stew and cook for a further 2 minutes. Add the watercress, turn off the heat and serve with the rice.