Chinese Braised Beef America's Test Kitchen
Chinese Braised Beef
I was really in the mood for some nifty Chinese food, and was excited to endeavour cooking with a new cutting of meat; beef shanks. The beef shanks take between 4 to v hours to go tender, but have slap-up flavour and texture. If you'd rather use other cuts of beef, Chris Kimball describes how to preparing the recipe boneless ribs, and fifty-fifty a chuck roast (see comments below). One advantage of using the beefiness shanks is that yous don't need as much gelatin to obtain the correct consistency for the sauce. Overall, the beef tasted good, and the texture was amazingly tender. But the end results lacked a strong Chinese season; more hints of Chinese spices. 4-stars.
Tender meat, but lacks Chinese flavor
Because I ran out of heavy-duty aluminum foil in Step iii, I substituted regular aluminum foil. Unfortunately, the regular foil made a big deviation in the evaporation (perchance wouldn't have been an issue with the iv hours ribs/chuck). Because I was left with just about one cup of goop after defatting, I did not have to reduce for 20 minutes in Step 4. I did run a little low on sauce then leftovers were a little dry.
The recipe allows for variations using many types of beef, but require a few changes in the amount of gelatin used, and cooking time.
- I used cross-cutting beef shanks, which have less connective tissue than long-cut beef shanks. Utilize ii-1/4 teaspoons of unflavored gelatin in Step one. They cook in four hours.
- If y'all tin can find whole beefiness shanks, omit the gelatin altogether and allow them to cook for 5 hours.
- The base recipe calls for 3-lbs of boneless beef short ribs. Which you should trim and cut into 4″ lengths. Ribs require using ane-one/two tablespoons unflavored gelatin
- You can also use a 4-lb chuck roast. Trim abroad any fat and sinew, and so cut across the grain into 1″-thick slabs. Finally cut slabs into terminal 4″x2″ pieces.
Rating: 4-star.
Cost: $17.
How much piece of work? Medium
How big of a mess? Medium.
Start time i:00pm. Dinner fourth dimension six:00pm.
Chris Kimball's original recipe is here. The descriptions of how I cooked information technology today are given below:
1-1/2 tablespoons unflavored gelatin
2 1/2 cups plus 1 tablespoon water
i/2 cup dry sherry
1/3 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons molasses
3 scallions
2″ piece ginger
iv garlic cloves
1 1/two teaspoons v-spice powder
1 teaspoon blood-red pepper flakes
3 pounds beef short ribs
1 teaspoon cornstarch
- Add ii-1/2 cups h2o to Dutch oven. Sprinkle gelatin over water and allow gelatin to soften for 5 minutes. Gear up a rack to the middle of your oven and pre-heat oven to 300-degrees. Prepare the scallions past separating the white and green parts. Slice the green parts thinly on a bias, and smash the white role. Peeled the ginger, cutting in one-half lengthwise, and crushed. Peel the garlic and smash.
- Set Dutch oven over medium-loftier burner and rut for 2 to three minutes until the gelatin has melted. Add sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, v-spice pulverisation, and pepper flakes. And so add beef, stir, and bring upwardly to simmer.
- Remove Dutch oven from heat. Embrace tightly with heavy-duty aluminum foil, then tiptop with the lid. Put in pre-heated oven and cook until beef becomes tender; between 2 and 5 hours (see note depending upon cut of beefiness). Stir halfway through cooking time.
- Use a slotted spoon to remove beefiness to a cut lath. 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 loving cup; 20 to 25 minutes; stirring constantly.
- Meanwhile while the sauce reduces, break beef into i 1/ii-inch pieces using ii forks. In a small basin, add cornstarch and 1 tablespoon h2o and whisk until combined.
- Turn down burner to medium-low, re-whisk cornstarch, add together into pot and cook for 1 minutes. Add beefiness back to pot, stir to comprehend beef. Comprehend and let to cook for five minutes, stirring occasionally, until beef is hot. Serve sprinkled with scallion greens.
Later iv hours wonderfully tender
I bought cross-cut shanks
Preparing the braising liquid
Source: https://myyearwithchris.wordpress.com/2014/05/04/chinese-braised-beef/
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