Sauerbraten Galbi-Jjim (German × Korean)

Method

1. Blitz the pear, onion, garlic and ginger to a fine purée in a blender, then stir in the soy sauce, vinegar, wine and brown sugar. Lightly crush the juniper berries with the flat of a knife and add them with the bay leaves and cloves.

   Add in this stepAsian pear ½Onion ½Garlic cloves 5Fresh ginger 10 gSoy sauce 3½ tbspRed wine vinegar 3 tbspDry red wine 100 mlBrown sugar 2 tbspJuniper berries 5Bay leaves 1Whole cloves 2

2. Cut the beef into 5 cm chunks, trimming off thick fat and sinew, toss it in the marinade and refrigerate for 12 h. The pear's enzymes tenderise the meat, but beyond 24 hours the texture turns mushy.

   Add in this stepBeef chuck or bone-in short ribs 500 g

3. Lift out the beef, scraping the marinade back into the bowl. Heat the oil in a heavy 20 cm pot over medium-high heat and brown the beef on all sides for 8 min, in batches so the pieces don't touch.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

4. Return all the beef to the pot and pour in the leftover marinade and the water. Bring to the boil over high heat, skim off the foam, lower to low heat, cover and braise for 1 h 30 min.

   Add in this stepWater 250 ml

   high heat→low heat

5. Cut the carrot and radish into 3 cm chunks, rounding off the sharp edges, add them and braise over medium-low heat for 25 min more, taking the lid off for the last 10 minutes to reduce. The radish should turn translucent and a chopstick should slide in easily.

   Add in this stepCarrots 1Korean radish or daikon 150 g

   medium-low heat

6. Fish out the bay leaves and cloves, turn up to medium-high heat and cook for 5 min, spooning the liquid over the beef until it becomes a glossy glaze. Turn off the heat and drizzle with sesame oil.

   Add in this stepToasted sesame oil 1 tsp

   medium-high heat

7. Serve scattered with sliced spring onion and sesame seeds, with hot steamed rice.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tsp