This recipe reminds me of the Beef Kenchi at the old SM Makati Food Court in the Philippines. I love dishes that are a bit salty & sweet and this hits the spot. I can hardly find hind shanks here in the Michigan and veal shanks are very expensive. My alternative is using beef cheeks. The only place I have seen it is in Walmart. It is a little fatty so you have to trim off some of the fat.
This recipe usually calls for cabbage kimchi but if it is not available where you are you can instead use chili powder to spice up your dish. But if you really want to make you own, here is a recipe for cabbage kimchi. Now back to our dish …
Ingredients
1 1/2 lbs. beef hind shank (kenchi) cubed
2 garlic cloves (chopped)
1 tablespoon ginger (grated)
3/4 cup water
2 tablespoons soy sauce
2 tablespoons sugar
2 cups cabbage kimchi (or chili pepper)
1 tablespoon sesame oil
1 tablespoon sesame seed
2 tablespoons green onions (chopped)
1 head napa cabbage (cut in quarters)
Directions
1. In a hot skillet brown beef, turning to brown all sides.
2. Remove from skillet. Turn heat to medium.
3. In same skillet add garlic and ginger. Cook until garlic browns a bit, about 2 minutes.
4. Add water, soy sauce and sugar. Cook till bubbly.
5. Add meat back into skillet and simmer for 50 minutes or until tender
6. Add cabbage kimchi and cook another 10 minutes.
7.Put the quartered napa cabbage on top of the meat and cover. Let stand for 5 minutes.
Serve over rice and garnish with sesame oil, sesame seeds and green onions.
Yum!!!
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