CHINESE BRAISED BEEF(ATK) RECIPE - FOOD.COM
You can also use a 4-pound chuck roast. Trim the roast of large pieces of fat and sinew, cut it across the grain into 1-inch-thick slabs, and cut the slabs into 4 by 2-inch pieces.
Total Time 2 hours 49 minutes
Prep Time 25 minutes
Cook Time 2 hours 24 minutes
Yield 1 stew pot, 6 serving(s)
Number Of Ingredients 13
Steps:
- Add 2-1/2 cups water to Dutch oven. Sprinkle gelatin over water and allow gelatin to soften for 5 minutes. Set a oven rack to the middle of oven and pre-heat oven to 300-degrees. Prepare the scallions by separating the white and green parts. Slice the green parts thinly on a bias, and smash the white part. Peeled the ginger, cut in half lengthwise, and crushed. Peel the garlic and smash.
- Set Dutch oven over medium-high burner and heat for 2 to 3 minutes until the gelatin has melted. Add sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Then add beef, stir, and bring up to simmer.
- Remove Dutch oven from heat. Cover tightly with heavy-duty aluminum foil, then top with the lid. Put in pre-heated oven and cook until beef becomes tender; 2 hours. Stir halfway through cooking time.
- Use a slotted spoon to remove beef to a cutting board. Strain sauce through fine-mesh strainer into a fat separator. Use paper towels to wipe out Dutch oven. Allow liquid to settle for 5 minutes, then return defatted juices to now-empty pot. Reduce liquid over medium-high burner, stirring occasionally, until reduced to 1 cup; 20 to 25 minutes; stirring constantly.
- Meanwhile while the sauce reduces, break beef into 1 1/2-inch pieces using two forks. In a small bowl, add cornstarch and 1 tablespoon water and whisk together until combined.
- Turn down burner to medium-low, re-whisk cornstarch, add into pot and cook for 1 minutes. Add beef back to pot, stir to cover beef. Cover and allow to cook for 5 minutes, stirring occasionally, until beef is hot. Serve sprinkled with scallion greens.
Nutrition Facts : Calories 952.4, FatContent 82.6, SaturatedFatContent 35.9, CholesterolContent 172.8, SodiumContent 1101.8, CarbohydrateContent 10.6, FiberContent 0.6, SugarContent 5.8, ProteinContent 36.4
CHINESE-STYLE BRAISED BEEF ONE-POT RECIPE | BBC GOOD FOOD
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Total Time 2 hours 40 minutes
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 54 grams protein, SodiumContent 2.39 milligram of sodium
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