Pork and Beef Stew with Kimchi and Ginger

• servings: 4 - 6 servings

Ingredients

1 pound pork stew meat (preferably shoulder)

1 pound beef stew meat (preferably chuck)

Kosher salt

3 tablespoons vegetable oil

2 bunches scallions

2-inch piece ginger (about 2 ounces)

1 (14-ounce) jar cabbage kimchi

1 (15-ounce) can whole peeled tomatoes

1 tablespoon gochugaru

3 anchovy fillets packed in oil, drained

Cooked rice, for serving

Directions

Preheat the oven to 325F

Dry and salt the meat. Add the oil to a Dutch oven and heat over medium-high. Working in batches, if necessary, add the meat to the pot and brown on all sides.

While the meat browns, thinly slice the scallions (reserving some greens for garnish) and cut the ginger into 1/4 slices.

Drain off all the liquid from the kimchi and tomatoes into a separate container. Roughly chop the remaining kimchi and tomatoes solids.

Once the meat is fully browned remove it from the pan and set aside. Adjust the heat to medium. Add the scallions and ginger, scraping up any fond on the bottom of the pot, until they have softened and taken on some color.

Add in the gochugaru and anchovies. Stir to combine. Follow that with the kimchi-tomato juices. Scraping the bottom of the pan again.

Once that's reduced slightly return the meat to the pot and add in the kimchi and tomato solids. Add just enough water to come 3/4 the way up the meat and vegetables. Allow to come to a simmer.

Put the lid on and slide the pot into the oven for 90-110 minutes until the meat is shreddable. Serve with rice.