“BEEF AND BROCCOLI”
(Asian Braised Short Ribs with Broccoli Puree)
MAKES 4 to 6 SERVINGS
My friend and fellow chef Derrick Prince knows that no Chinese meal is ever complete without my order of beef and broccoli. This dish is a fresh take on the familiar takeout standby—long-braised short ribs are served on crisp rice cakes with a green broccoli sauce. The brilliant green color of the puree means a feast for the eyes as well as the palate.
MARINADE
1 Granny Smith apple, cored and sliced
1 medium yellow onion, sliced
⅓ cup Japanese soy sauce
¼ cup packed fresh cilantro leaves
3 tablespoons unseasoned rice vinegar
2 tablespoons finely chopped fresh ginger
1 tablespoon Thai or Vietnamese fish sauce
1 tablespoon finely chopped jalapeño, with seeds
2 teaspoons sriracha
3 garlic cloves, crushed under a knife and peeled
1 whole star anise, broken into individual points
½ teaspoon whole coriander seeds
SHORT RIBS
2 pounds cross-cut (flanken or Korean-style) bone-in short ribs
2 teaspoons ground Sichuan peppercorns (ground in spice grinder or mortar)
Kosher salt
2 tablespoons canola oil
1 quart reduced-sodium chicken broth
BROCCOLI PUREE
8 ounces broccoli crowns, stems peeled, tops and stems coarsely chopped, about 2 cups
1 tablespoon canola oil
½ cup chopped seeded green bell pepper
3 tablespoons chopped white onion
2 teaspoons minced fresh ginger
1 garlic clove, minced
2 tablespoons finely chopped fresh cilantro
2 teaspoons Japanese soy sauce
1 teaspoon sriracha
About ½ cup reduced-sodium chicken broth, as needed
2 teaspoons Asian sesame oil
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. Scatter the broccoli florets around the platter, if using. Repeat on a second platter with the remaining cakes, beef, sauce, and florets. Serve immediately.