Sataejjim (Slow Cooker Braised Beef Shank)

Name: Sataejjim (Slow Cooker Braised Beef Shank)
Yield: 6 serving
Ingredients: 3 pounds beef shank meat; 10 ounces Root Vegetables; 1 medium carrot; 1/2 medium onion; 2 scallions; 8 plump garlic cloves; 3 to 4 thin ginger slices; 4 dried shiitake mushrooms; 4 small dried red chili peppers; ⅓ cup soy sauce; 1/4 cup rice wine; 2 tablespoons Apricot preserve; 1 tablespoon sugar; pepper to taste; salt; 1 tablespoon sesame oil; 1 scallion

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4.4

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Servings
6
Course
Main Course, Others

Sataejjim (Slow Cooker Braised Beef Shank)

Michael Cole

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A traditional Korean braised beef shank dish made in the slow cooker!

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Ingredients

Servings

3 pounds beef shank meat satae, 사태
10 ounces Root Vegetables parsnip, celery root, burdock root, turnip, and/or Korean radish
1 medium carrot
1/2 medium onion
2 scallions
8 plump garlic cloves
3 to 4 thin ginger slices about 1-inch round
4 dried shiitake mushrooms or any other dried mushrooms, broken up into 2 to 3 pieces
4 small dried red chili peppers or 1 teaspoon crushed red peppers - optional

Sauce

⅓ cup soy sauce
1/4 cup rice wine or dry white wine
2 tablespoons Apricot preserve or honey - see note
1 tablespoon sugar
pepper to taste
salt
1 tablespoon sesame oil

Garnish

1 scallion roughly chopped

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Instructions

Rinse the meat. Drain well or pat dry with paper towels. Cut the meat into about 2-inch chunks. Prepare the vegetables by cutting into about 1-1/2-inch chunks.
Place the meat and vegetables in the slow cooker. Mix together the soy sauce, rice wine, apricot preserve (or honey), sugar and pepper in a small bowl, and pour over the meat and vegetables. Toss everything to coat with the sauce. Cover, and cook for about 4 hours on high or 6 to 8 hours on low. Flip the meat over midway through the process, if you’re home. Adjust the cooking time, depending on how tender you want your meat to be.
If necessary, sprinkle with a pinch (or two) of salt, and add more sugar or honey to taste. Stir in the scallions and sesame oil before turning the slow cooker off.
Remove the meat and vegetables from the slow cooker to a large serving bowl. Pour the sauce over the meat to serve. You can run the sauce through a strainer for a clearer sauce if you’d like.

Notes

If you want to use Korean pear, skip apricot jam. Use 1/2 of a medium size pear by cutting into chunks. Use the same amount of honey and sugar in the recipe for sweetness.