Share: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos Rick Rodgers & Quentin Bacon & Rick Rodgers & Quentin Bacon

Author:Chris Santos, Rick Rodgers & Quentin Bacon & Rick Rodgers & Quentin Bacon
Language: eng
Format: epub
Tags: Cooking / Individual Chefs & Restaurants, Cooking / Entertaining
Publisher: Grand Central Life & Style
Published: 2017-02-07T05:00:00+00:00

18 Sticky Rice Cakes (1 recipe, here)

1 raw broccoli floret, cut into very tiny florets, for garnish (optional)

1. To marinate the beef: Combine all the marinade ingredients in a jumbo 2½-gallon zip-tight plastic bag. Add the short ribs, seal the bag, and refrigerate, turning occasionally, for at least 2 hours or up to 18 hours.

2. To braise the beef: Position a rack in the center of the oven and preheat the oven to 325°F. Remove the beef ribs from the marinade, reserving the marinade and solids, and pat the ribs dry with paper towels. Season with the Sichuan peppercorns and ½ teaspoon salt.

3. Heat the oil in a large Dutch oven over medium-high heat. In batches, add the ribs and cook, turning occasionally, adjusting the heat to avoid scorching the pan juices, until browned, about 5 minutes.

4. Pour in the broth and the reserved marinade with its solids, adding water to cover the beef if needed. Bring to a boil over high heat. Cover tightly, transfer to the oven, and bake until the meat is very tender, about 2 hours.

5. Uncover and let stand for 5 minutes. Transfer the meat to a platter and let cool until easy to handle, about 15 minutes. Using your fingers, shred the beef, discarding the bones. (The beef can be cooled, covered, and refrigerated for up to 1 day.)

Skim off any fat from the surface of the liquid in the pot and let the liquid cool until tepid. In batches, puree the liquid with its solids in a blender with the lid ajar. Return the puree to the Dutch oven and bring to a boil over high heat. Cook, stirring occasionally, until the puree has thickened and reduced to about 2 cups, about 30 minutes. (The sauce can be cooled, covered, and refrigerated for up to 1 day.)

6. To make the broccoli puree: In a collapsible steamer basket over boiling water, steam the broccoli florets and stems until bright green and barely tender, about 5 minutes. Transfer the broccoli to a large bowl of ice water and let cool completely. Drain well. Heat the oil in a medium skillet over medium heat. Add the green pepper and onion and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and garlic and cook until fragrant, about 1 minute more. Transfer to a blender and add the broccoli, cilantro, soy sauce, and sriracha. Process, adding enough of the broth to make a smooth, thick puree. Adjust the seasoning with soy sauce and sriracha. Add the sesame oil and pulse the blender to combine. (The puree can be cooled, covered, and refrigerated for up to 1 day.)

7. Transfer the broccoli puree to a medium saucepan and heat over medium heat. Reduce the heat to low to keep the puree warm.

8. Reheat the beef with its sauce in a medium saucepan over medium heat, about 5 minutes. Spoon 9 tablespoons of the broccoli puree in individual pools on a platter. Top with 9 of the rice cakes, followed by 9 portions of the beef.

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