Servings: 4
INGREDIENTS
- 2.2 pounds/1 kilogram beef shoulder or beef shank, diced into 2 inches thick pieces
- 250 grams shiitake mushrooms
- 250 grams portobello mushrooms
- 2 onions, thinly sliced
- 1 tablespoon sweet paprika
- ½ teaspoon black pepper
- 3 tablespoons soy sauce
- 3-4 garlic cloves, peeled and sliced
- Boiling water to cover
INSTRUCTIONS
- Saute the onions until golden brown, then add the meat and sauté for about 5 minutes while stirring.
- Add the mushrooms, spices, and soy sauce, and mix well. Pour boiling water into the pot until the meat is fully covered. Boil over high heat for 10 minutes.
- Lower the heat, cover, and simmer for about 4 hours. Stir occasionally and add water if needed.
- Remove the cover and simmer for an additional 7 minutes to reduce the liquid.
RECIPE NOTES
- If the meat is tender, follow the preparation steps, but reduce the cooking time to about 2 hours.
- If using beef ribs, be aware that the cooking time may be longer.