Shows
In the Kitchen
Asian Braised Beef
- Level: Easy
- Total: 2 hr 30 min
- Active: 25 min
- Yield: 6 servings
Share This Recipe
- Level: Easy
- Total: 2 hr 30 min
- Active: 25 min
- Yield: 6 servings
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Jonathan Waxman
Braised Short Ribs
14m
Easy
CLASS
PREMIUM
Tony Mantuano
Roman Braised Oxtail
12m
Easy
CLASS
PREMIUM
Rachael Ray
Stew On This: Braising
9m
Intermediate
CLASS
PREMIUM
Justin Devillier
Root Beer Braised Short Rib
15m
Intermediate
CLASS
Take a Class on
Food Network Kitchen
27m
Easy
CLASS
Michael Anthony
Country Braised Chicken
21m
Intermediate
CLASS
