Asian Braised Beef
- Level: Easy
- Total: 2 hr 30 min
- Active: 25 min
- Yield: 6 servings
- 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.
