One of my favorite things to cook are stews. I love not only cooking them but of course, eating them as well.
It takes time to make a good stew but so satisfying once you're done making it and tasting the end result.
For our staff dinner, I made miso beef stew using the beef shin which has many connective tendons. It's also known in Malaysia as 'daging jelly'. One of the best cuts for stews, curries, and rendang. So tender with those delicious connective muscles that are gelatinous, sticky, and creamy!
However whenever I cook beef, I've got to factor in some staff who don't eat beef. So I made some miso butter chicken breast to accommodate them. And chicken breast so happens to be my 2nd favorite thing to cook. It's something that I know I can execute extremely well.
I cooked some braised leek and tofu as well and boy was it a delicious pairing!