Nutritious and Flavorful! Waterless Beef Brisket Shabu-Shabu Steamed Dish
Low-Moisture Beef Brisket Shabu-Shabu Steamed Dish: Capturing the Deep Flavors of Ingredients
Low-moisture or waterless cooking is a healthy method that utilizes the natural moisture within ingredients, or adds minimal liquid, to preserve their original flavors and nutrients. This technique allows you to enjoy a tender and succulent beef brisket shabu-shabu steamed dish, infused with the essence of the ingredients. For waterless cooking, it’s best to use a heavy-bottomed pot with excellent heat distribution and a tightly fitting lid, such as cast iron or a multi-ply stainless steel pot (3 layers or more). Ensure the lid does not have a steam vent, as this allows precious moisture to escape. You can create an incredibly delicious steamed dish without adding any water!
Main Ingredients
- Beef Brisket (Usamgyeop) 300g
- Fresh Shiitake Mushrooms 3
- Onion 1
- Fresh Napa Cabbage 350g
- Leek 1 stalk
Cooking Instructions
Step 1
First, gently press the beef brisket with paper towels to remove excess moisture. Let it sit at room temperature for a few minutes until it’s no longer cold to the touch. This helps the meat become more tender.
Step 2
Trim the tough stems from the shiitake mushrooms. Lightly rinse the caps under running water to remove any dirt, then slice them into 0.5cm thick strips.
Step 3
Peel and wash the onion. Slice it into 0.5cm thick strips following the grain of the onion. This way, it holds its shape better during cooking and releases its sweetness nicely.
Step 4
Remove the outer leaves of the napa cabbage and wash thoroughly. Cut into bite-sized pieces, about 5-6cm large. Slice the thicker white stem parts slightly thinner to ensure even cooking.
Step 5
Wash the leek and slice it diagonally into 0.5cm thick pieces, using both the white and green parts for maximum flavor. This adds a fragrant aroma.
Step 6
In a wide, heavy-bottomed pot (a cast iron pot or a pot with 3 or more layers is recommended), arrange the cut napa cabbage in a single layer on the bottom, slightly overlapping. Place the dried kelp sheet on top of the cabbage. You can remove the kelp after it has infused its flavor.
Step 7
Evenly distribute the sliced shiitake mushrooms and onions over the cabbage. The moisture released from these vegetables will help tenderize the beef.
Step 8
Arrange the prepared beef brisket slices over the vegetables, ensuring they don’t overlap too much. Covering the beef surface helps it cook more evenly and retain its moisture.
Step 9
Sprinkle a pinch of fine salt and black pepper over the beef brisket. Drizzle the 1 tablespoon of cooking wine evenly over the top. Finally, arrange the sliced leeks attractively on top. The cooking wine helps to remove any gaminess and enhances the overall flavor.
Step 10
Cover the pot tightly with the lid. Reduce the heat to the lowest setting and let it steam gently for about 20 minutes. Avoid opening the lid frequently. After 20 minutes, carefully open the lid. The beef brisket should be tender, and the vegetables should have released enough moisture to make the dish succulent. Check if the beef is cooked through by inserting a fork; it should be tender. Serve immediately while warm and delicious!
