Chapter III
Beef
Short ribs, shank, oxtail. The cuts that reward a full release.
JapaneseHP 35 · NR
Chuck nikujaga
stew-tender, sweet-savory
soy-dashi sweet·1 hr 18 min in the pot·4 servings
JapaneseHP 45 · NR
Short rib nimono
bone-slipping, gelatinous
soy-dashi·1 hr 35 min in the pot·4 servings
KoreanHP 45 · NR
Galbi-jjim
sticky-sweet, fall-apart
soy-pear-sesame·1 hr 35 min in the pot·5 servings
ChineseHP 55 · NR
Soy beef shank
tendon-silk, shreddable
soy-star-anise·1 hr 48 min in the pot·5 servings
VietnameseHP 40 · NR
Bò kho
stew-tender, aromatic
lemongrass-anise·1 hr 25 min in the pot·5 servings
JapaneseHP 50 · NR
Oxtail nimono
gelatinous, bone-slipping
soy-dashi·1 hr 43 min in the pot·4 servings