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Hey guys, today I'm gonna make for you an Asian spice chuck roast.
It's actually a version of a red-cooked spiced beef
with anise, cinnamon.
It's got a great flavor to it
and it's gonna be a good base for a noodle bowl.
And today I'm gonna use a chuck roast here,
so this is a cut of meat that is gonna,
over a long period of time, stay really nice and moist
and gonna be fallin' apart tender.
So now what I'm gonna grab for the dish is one of the vegetables,
and this may be unfamiliar to you, but for me,
this is one of my favorite vegetables in the whole department here.
It's called yu choy.
It's in the choy family, so it's among all the cabbages
and bok choy and Napa cabbage and all that.
But this is more greens-like, so similar to like a spinach.
Sometimes you'll even see like a broccoli-like type flower on there.
Again, one of my favorites.
This is gonna be great for the finished dish.
Okay, the last thing we need to grab for our dish is our beef broth.
I'm gonna go with our Organic Beef Broth here.
It's low sodium so you could add how much salt you want to the dish.
It's a good beefy base for the rest of our spices
in this whole dish.
Let's go put this together.
All right, so this is our red-cooked beef,
what we're callin' our Asian chuck roast here.
And puttin' this thing together, at least the start of it,
couldn't be easier.
So all you're gonna do is basically
put all this stuff in there and turn it on.
So we've got our chuck roast, we've got it in a braising pan here,
which is in a braising pan 'cause we can hold enough liquid
and we've got a lid to it.
All we're gonna do is we're gonna add our scallion ends,
our ginger pieces which we've peeled and cut up a little bit,
and then we're gonna add a couple pieces of star anise,
cinnamon stick.
We've got our orange peel and our crushed red pepper.
All that goes right in.
Little bit of chopped garlic.
Get it all in there.
It always sticks.
And then, we're gonna add our cooking sherry,
our soy sauce,
beef broth, and our water to that.
And all you're gonna do with this is you're gonna turn it on medium-high,
you're gonna bring that up to a simmer,
throw the lid on that,
and then crank it all the way down to medium-low
and let that simmer there for about an hour or so.
So this has been goin' about an hour.
Let's get in here and flip this over so this'll cook evenly.
Put the lid back on,
and we're gonna go for another 30 minutes.
All right, so it's been about a half an hour,
so we're gonna add all of our carrots on the top of this.
And we didn't add 'em in the beginning
so we didn't overcook them the whole way through.
Same thing with our pearl onions.
We'll add those right into the broth.
Make sure those get down into the broth
and we're gonna cover it and go for about another 50 minutes or so.
That's five-zero.
Okay, so it's been that 50 minutes there,
but I wanna make sure that you get in here and look at it
and feel that this is really just falling apart tender.
That's exactly what we're lookin' for.
And now let's finish this one.
So we're gonna take our yu choy here,
which we're gonna separate into two different parts,
so I'm gonna split off the leaves.
So cut those in half, basically,
and those'll sort of wilt like spinach.
But then these stems,
some of 'em tend to get a little bit larger,
so what I want you to do is take this
and split it right down the center and split that in half.
Just the larger ones is fine.
And we cut those right in half,
and what that'll do is to help those to cook that much more evenly
because it's half the width.
So what we're gonna do is we're gonna take our stems
and just sort of scatter them around the top,
and those'll cook.
Eh, one leaf got in there.
So put the lid on there and we'll let that go for about five minutes.
So it's been about five minutes here.
Let's add our leaves to this.
Again, like I said before, this will wilt nice down
just like spinach would, so it's gonna come down.
This is gonna be a quarter of the size it was before.
Lid on, five minutes, and then we'll finish it.
So it's been that five minutes, and if you see,
our yu choy is really nice and wilted, perfectly cooked.
Still nice and bright green.
We'll pull this out,
and we're also gonna, at this time,
pull the beef out.
And if you look at this--
see, even broke in half, so if you feel this,
it's really fallin' apart tender, gorgeous.
That's exactly what we're lookin' for.
And the smell is amazing,
really aromatic from the cinnamon and from that anise.
And now what we'll do is to take cinnamon pieces out,
the ginger,
we'll search around for the star anise,
and then we'll thicken this guy up.
So for the thickening up,
I'm gonna take a tablespoon of cornstarch
and we're gonna mix it into a tablespoon of water
and just stir that around.
I wanna make sure it looks-- it almost looks like heavy cream,
so about equal amounts of those is perfect mix
for just about anything you're gonna thicken.
And then here, I'm gonna make sure that my liquid's at a boil,
and then rather than stirring this in there with the whisk,
let's just sort of agitate this by movin' it back and forth,
and that'll blend in nice.
Keeping it at a boil,
maybe even stir it around a little bit.
This'll get nice and thick.
Let's go about two minutes for this.
So if you look at the liquid here, it's just slowly bubbling.
It means we've got a little bit of viscosity in there;
not terribly thick,
but just enough so it's gonna coat those noodles
when we go to serve it here.
I'm gonna serve this with our scallions,
so the top of the scallions--
we use the bottom in the dish here,
and I'm gonna use the top fresh green over the top.
And then we're gonna do a little bit of our yu choy.
And I've got some udon noodles over here just simply prepared,
and I'm gonna take a little bit of our beef.
This is falling apart tender--
I wanna see this on there,
it's really shredding apart.
Put that right on top, and a little bit more.
And then the last bit,
we're gonna go with some of this liquid.
It's gotten a little bit thickened there.
I'm gonna coat my noodles directly over the beef,
warm those back up.
Really delicious, very fragrant, perfumey.
Little bit of spice to this one.
And scallions just to finish it off with a little bright green.
To me, this is a really great comfort food dish.
I would tuck up to this any day.