Chef Chung said, "Water boiled beef/meat (spicy oil poached beef) is the first dish I would recommend for beginners to make. As long as you learn to properly velvet the meat, this dish is fast and ...

I’ve made the dish at home regularly since, simmering beef, thin-sliced onions and scallions in a mixture of dashi, soy sauce, mirin and sugar for 10 to 15 minutes until the beef is tender and ...

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother. By. ... Bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

Once the beef is done corning, it is boiled for four to five hours and then steamed. “The point of that process is to soften up a very hard piece of meat,” explains Dell.