There’s a lotta genius behind this meal, and it comes in the form of kombu— Japanese dried sea kelp. Here’s the secret: soaking the kombu in water to season the water and provide a baseline salinity. This adds that sour, sweet, bitter, and salty “umami” flavor that we all so dearly ADORE (*salivating*) This water is a part of the braising liquid that we cooked the beef in for 4+ hours….and that means tender deliciousness. The sweet potatoes compliment the beef with flavors from honey and jalapeños, a little sweet and a little heat. Beans and greens with a light vinaigrette complete the trio. Bone apple teeth, Fam!
P.S. We’re doin’ something a little different to spice up this week. Post a pic of dinner tonight with the hashtag #wecolove and tag @wecohospitality for a chance to have tonight’s bill *poof* disappear!
Total prep time: 2 minutes
What’s in your bag:
- Smoky soy braised beef
- Roasted & braised sweet potatoes
- Arugula salad
- Tamari & mint vinaigrette
What you’ll need from home:
- A saute pan
- An aluminum foil-lined sheet pan
- A mixing bowl
- Tongs
For the beef:
- Empty the beef into your saute pan and heat on medium until warmed through, about 7-9 minutes.
- Make sure to stir it up on occasion to distribute the heat nice and evenly!
- If needed, feel free to add a tablespoon of water
For the sweet potatoes:
- Preheat the oven to 350F. We’re gonna heat up some taters!
- Place the sweet potatoes on your lined sheet pan and pop into the oven for 8-10 minutes, flipping the potatoes over halfway through cooking.
For the salad:
- Place the salad into your mixing bowl and toss it with the tamari & mint vinaigrette. You know, salad-making stuff.
And that’s it! Dinner solved, dinner served. #weareWECO
