Korean Slow Braised Veal with Carrot Pickle
- Prep Time : 20 Minutes
- Cooking Time : 2 Hours 30 Minutes
2 tbsp olive oil
500g Three River Farms Diced Veal
2 garlic cloves, crushed
3cm piece of ginger, finely grated
2 long red chilis, seeds removed and finely sliced
2 spring onions, sliced into 2cm batons
1 bay leaf
1 tbsp of sambal oelek
1/3 cup of light soy sauce
¼ cup firmly packed brown sugar
1/3 cup beef stock
2 spring onions finely sliced diagonally
½ bunch coriander, roughly chopped
2 medium carrots, peeled, halved and finely sliced
1/3 cup rice wine vinegar
4 tbsp caster sugar
2 tbsp toasted sesame seeds
Sesame oil, for drizzling
Preheat the oven to 160°C.
Heat a tablespoon of oil in a large oven proof frypan over medium-high heat. Brown the veal in batches and set aside. In the same pan, add the remaining oil if needed and fry the garlic, ginger and chili until aromatic. Add the spring onion batons and stirfry for 1 minute. Add the bay leaf, samba oelek, soy, brown sugar and beef stock. Stir to combine and then return the veal to the pan, along with the juices. Bring to a simmer and place a sheet of baking paper over the top of the veal, tucking the sides in. Cover with a tight-fitting lid and bake in the oven for approximately 2 hours. Check every half an hour and add a little water each time. Remove the lid for the last half hour and allow the mixture to reduce slightly.
Place the spring onion and coriander in a bowl of ice-cold water. Drain before serving.
Place the carrot, vinegar and sugar in a small bowl and stir to combine until the sugar has dissolved. Allow the carrot to sit and infuse for half an hour.
To serve, divide steamed rice between four bowls and top with the veal mixture with the sauce. Add the carrot pickle and garnish with coriander and spring onion. Sprinkle with sesame seeds and a light drizzle of sesame oil.