Name: Junzi Kitchen | Yale University, New Haven CT 君子食堂 耶鲁店s Braised Beef Over Rice Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 pounds beef chuck roast; 1 large onion; 4 cloves garlic cloves; 2 cups beef broth; 1 cup soy sauce; 2 large carrots; 2 cups butternut squash; 4 cups cabbage; 2 cups Chinese broccoli; 2 tablespoons olive oil; 1 to taste salt; 1 to taste black pepper; 2 cups rice

Method

Cooking Instructions

Prepare the Braised Beef

In a large pot, heat olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear it on all sides until browned. Remove the beef and set aside.

Sauté Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent.

Braise the Beef

Return the beef to the pot. Add beef broth and soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until the beef is tender.

Roast Squash and Carrots

Preheat the oven to 400°F (200°C). Peel and cube the butternut squash and slice the carrots. Toss them with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender.

Stir-Fry Cabbage

In a skillet, add a little olive oil and sauté the shredded cabbage until it's wilted and tender, about 5-7 minutes.

Prepare Chinese Broccoli

Blanch the Chinese broccoli in boiling water for 2-3 minutes, then transfer to ice water to stop the cooking process. Drain and set aside.

Cook the Rice

In a separate pot, cook the rice according to package instructions.

Assemble the Dish

Serve the braised beef over a bed of rice, topped with roasted squash and carrots, stir-fried cabbage, and chilled Chinese broccoli.