Recipe: Perfect Spicy beef and taro root

Spicy beef and taro root. And my go-to dish at Incheon International Airport. A few sips of it and the spice reminds me that I'm back in Korea. What I love about this stew is the use of fernbrake and taro stems.

The name Taro Root may scare you. And on the outside it may appear thorny and not very attractive, but it is one those vegetables that can surprise you when cooked the right way. When just boiled, it is bland and does not seem to have any flavor. You can cook Spicy beef and taro root using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Spicy beef and taro root

1. It's of ◆◆◆◆◆ Sauce ◆◆◆◆◆.
2. You need 3/4 cup of McDonalds steak bagel sauce (see dill mustard recipe).
3. You need of ◆◆◆◆◆ Beef and taro ◆◆◆◆◆.
4. You need 2 pounds of stew meat, beef sirloin.
5. It's 1 of large onion.
6. You need 7 of large jalapeño peppers.
7. Prepare 1/2 teaspoon of cumin powder.
8. Prepare 1 teaspoon of salt.
9. It's 1 teaspoon of granulated garlic powder.
10. It's 3 tablespoons of chopped parsley.
11. Prepare 1 stick of butter.

But when you add some salt and spices to it, it comes out a winner. This is a pretty basic recipe for beef stew but I wanted to try adding taro. I remember having taro in my stew a long time ago at uncle Bobby and aunty Noe's house and have always wanted to try it again. It was just as I remembered it. you gotta try!!

Spicy beef and taro root instructions

1. Finely dice the onion.
2. Peel the taro. Then dice the taro.
3. Remove the seeds and ribs from the jalapeño peppers. Dice them. Also dice the onions. Mix together.
4. Melt the butter.
5. Add beef and spices. Start browning..
6. Add the peppers, taroes, and onions.
7. Mix the sauce.
8. When the taro is fork tender add sauce.
9. Incorporate into the beef, taro, and vegetables. Simmer 7 minutes..
10. Serve I hope you enjoy!.

Today I'm going to show you how to make toran-guk, a delicious soup made from taro. This dish is a combination of a savory and nutty broth, tender beef brisket, and soft, nutty, starchy taro. Many cultures around the world cook with taro, usually the root (which is technically a thick underground stem called the corm). Add the beef and stir-fry until the beef is fully cooked through, then add the ingredients for the simmering liquid. Add the chicken stock, bring to a boil, and adjust the heat to a slow simmer.