Chinese Braised Beef

Serves 6

1 1/2 Tbs unflavored gelatin
2 1/2 cups plus 1 Tbs water
1/2 cup dry sherry
1/3 cup soy sauce
2 Tbs hoisin sauce
2 Tbs molasses
3 scallions, white and green parts separated, green parts sliced thin on bias
1 (2-inch) piece ginger; peeled, halved lengthwise, and crushed
4 garlic cloves, peeled and crushed
1 1/2 tsp five-spice powder
1 tsp red pepper flakes
3 lb boneless beef short ribs, trimmed and cut into 4-inch lengths

A 4 lb chuck roast could be used instead. Trim the roast of large pieces of fat and sinew, cut it across the grain into 1-inch thick slabs, and cut the slabs into 4 by 2-inch pieces.
1 tsp cornstarch

Sprinkle gelatin over 2 1/2 cups water in Dutch oven and let sit until gelatin softens, about 5 minutes.

Adjust oven rack to middle position and heat oven to 300°F.

Heat softened gelatin over medium-high heat, stirring occasionally, until melted, 2 to 3 minutes.

Stir in sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes.

Stir in beef and bring to a simmer.

Remove Dutch oven from heat.

Cover tightly with a sheet of aluminum foil, then lid.

Transfer to the oven and cook until beef is tender, 2 to 2 1/2 hours, stirring halfway through cooking.

Using a slotted spoon transfer the beef to a cutting board.

Strain the sauce through a fine-mesh strainer into a fat separator.

Wipe out the Dutch oven with paper towels.

Le the liquid settle for 5 minutes, then return defatted liquid to the Dutch oven.

Cook liquid over medium-high heat, stirring occasionally, until thickened and reduced to 1 cup, 20 to 25 minutes.

While sauce reduces, using 2 forks, break beef into 1 1/2-inc pieces.

Whisk cornstarch and remaining 1 tablespoon water together in a small bowl.

Reduce heat to medium-low, whisk cornstarch mixture into the reduce sauce, and cook until sauce is slightly thickened, about 1 minute.

Return beef to sauce and stir to coat.

Cover and cook, stirring occasionally, until beef is heated through, about 5 minutes.

Sprinkle scallion greens over top.

Serve.

The Eidtors at America's Test Kitchen. The Complete America's Test Kitchen TV Show Cookbook. Page 460-461. United States of America: Penguin Random House 2016.