4
Quick oriental veal heel muscle
> 60 minutes
veal heel muscle
*
stewing
Preparation
Put all ingredients for the stew into a pressure cooker and cook according to the instructions for use for about 45 minutes. Release the pressure from the cooker by venting. Remove the meat from the cooker and pour the liquid through a sieve. Boil down to the desired flavour/thickness and thicken. Return the meat to the sauce.
Sauté the carrot, bean sprouts, pak choi and corn in a little oil and deglaze with all little soy sauce and cook for a while. Sprinkle with sesame seeds.
Serve with white rice and garnish with spring onion and coriander.
Bon appétit!
Stew:
- 800 grams diced veal heel muscle
- 100 grams diced carrot
- 2 shallots sliced
- grated piece of ginger
- 2 tablespoons Korean gochujang, hot chilli paste
- 2 tablespoons Korean BBQ sauce
- 2 cloves of garlic finely chopped
- 500 ml tomatoes, diced, with juice
Ingredients:
- 1 carrot, peeled and cut into thin strips
- 100 grams bean sprouts
- 100 g Shanghai pak choi, sliced
- 6 6 baby corn cobs, cut lengthwise into 4 pieces
- soy sauce
- sesame seeds
Other:
- sliced spring onion
- coriander leaves
- salt and pepper
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