I would like to dedicate this blog post to Ninong Eddie Boy who went to heaven last week. He was not just Franco’s baptism godparent. He was also one of the principal sponsors in our wedding.
Tito Eddie Boy, like my Franco’s dad, was an active member of the Focolare community. My mother-in-law got this recipe from one of the Focolare members.
Korean Beef Stew
1 1/2 cup water
1 tsp ginger, grated
8 cloves garlic, pressed
1/2 cup tomato sauce
1/2 cup soy sauce, preferrably Kikkoman
4 tbsp sugar
2 tbsp sesame oil
3/4 kilo beef ribs
toasted sesame seeds plus more for garnishing
spring onion, for garnishing
Put all ingredients except sesame seeds and spring onion, in a pot. Let boil. Once boiling, lower the heat, cover the pot and let simmer until the beef is fork tender. I wanted really tender beef (this is one of the dishes I prepared for Father’s day) so I simmered my stew for 3 hours over low fire. According to my kitchen idol, Chef Boy Logro, slow cooking is the key to yummy dishes. I think he is so right.
Sprinkle with sesame seeds and spring onions right before serving. 🙂