Name: Asian Braised Beef
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 2 tablespoons all-purpose flour; 1 tablespoon Chinese five-spice powder; Kosher salt and freshly ground black pepper; 3 pounds chuck roast, cut into 1 1/2-inch pieces; 2 tablespoons salted butter; 2 tablespoons olive oil; 2 tablespoons minced ginger; 1 generous tablespoon chili paste; 5 cloves garlic, minced; 1 bunch scallions, sliced, whites and greens separated; 1/4 cup sherry; 3 cups beef broth; 1/4 cup low-sodium soy sauce; 2 tablespoons honey; 3 star anise pods; 2 bay leaves; Cooked jasmine rice, for serving

Directions

Preheat the oven to 275 degrees F.
Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
Serve over rice, garnished with the reserved scallion greens.

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Asian Braised Beef

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