Beef and Broccoli

Name: Beef and Broccoli
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets to 4 anchovy fillets; 2 bay leaves; 237 milliliters beef stock; 10 bone-in beef short ribs, trimmed of excess fat; 1 large bunch broccoli rabe, trimmed and cut into 2-inch pieces; 237 milliliters long-grain white rice, jasmine rice or brown rice; 2 or 3 Italian cherry peppers or Fresno chile peppers; 4 servings Shredded scallions and chopped fresh cilantro or parsley, for garnish; 2 Tbsps high-temperature cooking oil, such as peanut oil; 1 Tbsp cornstarch; 118 milliliters dry sherry; 2 Tbsps EVOO, plus more for drizzling; 2 mediums large or bulbs fennel, cut into wedges; 1 2-inch piece fresh ginger, peeled and grated; 1 clove garlic, very finely chopped; 4 cloves garlic, sliced; 4 servings palmful chopped golden raisins; 1 pinch Pinch ground cloves; 4 Tbsps harissa; 3 Tbsps hoisin sauce; 1 Zest of lime, plus lime wedges for serving; 2 Tbsps soy sauce, reduced-sodium soy sauce or tamari; 1 onion, quartered lengthwise and then sliced; 2 onions, cut into wedges with root end attached; 1 small red bell pepper, seeded, quartered and then sliced; 4 servings Salt and freshly ground pepper; 4 servings Sea salt; 59 milliliters tomato paste; 1 bottle Nero dAvola or other spicy red wine

Beef and Broccoli is a gluten free and dairy free main course. One serving contains 616 calories, 14g of protein, and 18g of fat. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up ginger, bay leaves, beef stock, and a few other things to make it today. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 50 minutes.

Instructions

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

Ingredients you will need

Chili Paste

Chili Pepper

Seeds

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

Ingredients you will need

Sea Salt

Chili Pepper

Garlic

Equipment you will use

Cutting Board

Mix with the harrisa in a small container. Cover and store in the refrigerator.

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

Ingredients you will need

Broccoli

Water

Beef

Salt

Equipment you will use

Sauce Pan

Add the broccoli rabe and cook for 5 to 6 minutes.

Ingredients you will need

Broccoli Rabe

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

Ingredients you will need

Broccoli Rabe

Water

Equipment you will use

Bowl

Drain well and pat dry.

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Bell Pepper

Onion

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

Ingredients you will need

Chili Paste

Garlic

Ginger

Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions.

Ingredients you will need

Broccoli Rabe

Hoisin Sauce

Corn Starch

Beef Short Ribs

Soy Sauce

Sherry

Stock

Water

Rice

Equipment you will use

Frying Pan

Add the lime zest.

Ingredients you will need

Lime Zest

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

Ingredients you will need

Chili Paste

Lime Wedge

Beef

Rice

Garnish with the scallions and cilantro.

Ingredients you will need

Green Onions

Cilantro

Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Extra Virgin Olive Oil

Ribs

Equipment you will use

Broiler Pan

Dutch Oven

Oven

Add the anchovies and stir to melt them into the oil.

Ingredients you will need

Anchovies

Cooking Oil

Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F.

Ingredients you will need

Tomato Paste

Fennel Bulb

Bay Leaves

Raisins

Clove

Garlic

Onion

Pepper

Wine

Equipment you will use

Oven

Frying Pan

Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours.

Ingredients you will need

Beef Short Ribs

Sauce