Beef And Broccoli

Serves: 6

Presley Zulauf

1 January 1970

Based on User reviews:

53

Spice

55

Sweetness

58

Sourness

35

mins

Prep time (avg)

5.8

Difficulty

Ingredients:

1

Sea Salt

4 cloves

Garlic (sliced)

4 tbsps

Harissa

1 large

Broccoli Rabe (bunch, trimmed and cut into 2-inch pieces)

2 tbsps

Cooking Oil (high-temperature, such as peanut oil)

1

Onion (quartered lengthwise and then sliced)

1 small

Red Bell Pepper (seeded, quartered and then sliced)

1

Ginger (2-inch piece fresh, peeled and grated)

1 cup

Sherry (dry)

1 tbsp

Cornstarch

1 cup

Beef Stock

3 tbsps

Hoisin Sauce

1

Salt

1

Black Pepper (freshly ground)

3

Anchovy Fillets (to 4)

2

Bay Leaves

1 large

Fennel (or 2 medium bulbs, cut into wedges)

1 cup

Tomato Paste

1

Golden Raisins (scant palmful chopped)

1 pinch

Ground Cloves

Directions:

1

For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little)

2

Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste

3

Mix with the harrisa in a small container

4

Cover and store in the refrigerator

5

For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt

6

Add the broccoli rabe and cook for 5 to 6 minutes

7

Transfer the broccoli rabe to a large bowl of ice water to stop the cooking

8

Drain well and pat dry

9

Heat the cooking oil in a large skillet with a rounded bottom over high heat

10

Add the onions and bell peppers and stir-fry for 2 to 3 minutes

11

Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes

12

Add the sherry

13

Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock

14

Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs

15

Cook until heated through

16

(If not serving the stir-fry immediately, cool and then store it in the refrigerator

17

Reheat over medium heat with a splash of water to loosen it up

18

) Before serving, cook the rice according to the package instructions

19

Add the lime zest

20

Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side

21

Garnish with the scallions and cilantro

22

Preheat the oven to 500 degrees F

23

Bring the short ribs to room temperature

24

Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO

25

Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes

26

Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat

27

Add the anchovies and stir to melt them into the oil

28

Add the garlic, bay leaves, onions and fennel bulb, and season with pepper

29

Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves

30

Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes

31

Reduce the oven temperature to 350 degrees F

32

Add the short ribs to the Dutch oven and stir to coat with the sauce

33

Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours

34

Remove the ribs to a platter and cover with foil

35

Reduce the sauce 10 to 15 minutes more

36

Add the ribs (on or off the bone) to the sauce

37

Yield: 6 servings