There’s an H Mart not too far from where we live. That’s a national chain of Korean supermarkets. They have great produce and lots of Korean imports and specialties. We were browsing there when I came across a refrigerated package of ingredients for whiting stew.
According to the package, the ingredients included onion, scallion, mushroom, radish, red long hot, shrimp, watercress, sauce. There were also scallions, tofu, mussels, calamari, and some other veggies and greens that I didn’t recognize.
They gave me some simple instructions on how to prepare it. “Put it in a pot with three cups of water and simmer,” and that’s all I had to do to make Whiting Stew Korean Style.
The sauce they included was very spicy. A bit was all that was needed to give the individual servings a nice spark. It was delicious and we’ll make it again.
I got this recipe in the New York Daily News a while back. They published it a few days before Saint Patrick’s Day and I’ve always wondered how authentic it really is with olive oil, tomato paste and red wine as ingredients. Authentic or not it’s a tasty hearty stew.
Season room temperature lamb with salt and black pepper and coat with flour. Sear until browned and remove from pot. Add more oil and sweat onions, garlic and carrots – S&P.
Make a hot spot and caramelize tomato paste then mix. Add barley, stirring constantly for 5 minutes. Deglaze pot with wine.
Return lamb, stocks and bouquet garni (3 sprigs each rosemary and thyme wrapped around 3 bay leaves.)
Simmer low for 45 minutes, covered. Check for seasoning. Remove bouquet garni and add potatoes and pearl onions and cook for another 30 minutes or until potatoes are done.
The rich got the prime cuts of beef and the poor got the organs and the tail. And they figured out ways to make that tail taste good. The tail has bone, marrow, gelatin and collagen – everything you need for a perfect stew. Serve ox tail stew with small pasta or spätzle.
Season ox tails with salt and black pepper and bring it to room temperature. Brown them in a stew pot and remove. Add onion, lightly brown then add garlic. Stir in tomato paste. Add wine, stock and water. Bring it to a boil and return the ox tail. Lower heat, cover and simmer for 2 ½ hours. Add the carrots and cook for another 15 minutes. You can end it here if you like the sauce a little soupy. To make it thicker, mix the flour with a little water and add it and the butter and stir for a few minutes.