Ingredients
- 2 tablespoons all-purpose flour
- 1 tablespoon Chinese five-spice powder
- Kosher salt and freshly ground black pepper
- 3 pounds chuck roast, cut into 1 1/2-inch pieces
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 tablespoons minced ginger
- 1 generous tablespoon chili paste
- 5 cloves garlic, minced
- 1 bunch scallions, sliced, whites and greens separated
- 1/4 cup sherry
- 3 cups beef broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 3 star anise pods
- 2 bay leaves
- Cooked jasmine rice, for serving
Directions
- 1
Preheat the oven to 275 degrees F.
- 2
Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
- 3
Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
- 4
To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
- 5
Serve over rice, garnished with the reserved scallion greens.