ATK’S CHINESE BRAISED BEEF, WITH BROCCOLI
Easy
This is an America’s Test Kitchen recipe and it takes hours to make in a really low-and-slow braise, but it is sweet and savory and really yummy.
Prep
15m
Cook
20m
| Category: | Main Dish Beef |
| Cuisine Type | Chinese |
Ingredients
For
4
Serving(s)
Recipe
| 1 1/2 tablespoon(s) unflavored gelatin |
| 2 1/2 cup(s) plus 1 tablespoon water |
| 1/2 cup(s) dry sherry |
| 1/3 cup(s) soy sauce |
| 2 tablespoon(s) hoisin sauce |
| 2 tablespoon(s) molasses |
| 3 scallions, white and green parts separated, green parts sliced thin on bias |
| 1 (2-inch) piece ginger, peeled, halved lengthwise, and crushed |
| 4 garlic cloves, peeled and smashed |
| 1 1/2 teaspoon(s) five-spice powder |
| 1 teaspoon(s) red pepper flakes |
| 4 pound(s) boneless beef short ribs, trimmed and cut into 4-inch lengths |
| 1 teaspoon(s) cornstarch |
| 2 cup(s) (about 1/2 head) broccoli, cut to 2 inch pieces |
| 1 1/2 cup(s) Rice |
ATK’S CHINESE BRAISED BEEF, WITH BROCCOLI Directions
- Sprinkle gelatin over 2 1/2 cups water in Dutch oven and let sit until gelatin softens, about 5 minutes. Adjust oven rack to middle position and heat oven to 300F
- Heat softened gelatin over medium-high heat, stirring occasionally, until melted, 2 to 3 minutes. Stir in sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Stir in beef and bring to simmer. Remove pot from heat. Cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/2 hours, stirring halfway through cooking.
- Using slotted spoon, transfer beef to cutting board. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to now-empty pot. Cook liquid over medium-high heat, stirring occasionally, until thickened and reduced to 1 cup, 20 to 25 minutes.
- While sauce reduces, using 2 forks, break beef into 1 1/2-inch pieces. Steam broccoli until slightly tender but still firm. Whisk cornstarch and remaining 1 tablespoon water together in small bowl.
- Reduce heat to medium-low, whisk cornstarch mixture into reduced sauce, and cook until sauce is slightly thickened, about 1 minute. Return beef to sauce and stir to coat. Cover and cook, stirring occasionally, until beef is heated through, about 5 minutes. Add in the broccoli. Sprinkle scallion greens over top. Serve with rice.
