Fist of Kitchen presents… Eat it: China!

Recooking "The Art of Chinese Cooking" by The Benedictine Sisters of Peking, 1956 | Remixed by Fist of Kitchen 2013

book version

Braised Ginger Mushroom Chuck

Beefy Bowie

A braised chuck is arguably the beefiest cut next to cheeks, so we decided to take Beef with Ginger and Mushrooms out of the wok, and recook it the same slow way we did the Braised Ginger Pork with Football. Need a warm Winter hug? Do this.

  • 5 tbsp. oil
  • 3 c. onions
  • 3 or 4 lb. beef chuck roast
  • 1 lb. fresh mushrooms (sliced thinly)
  • 4 tbsp. shredded ginger
  • 2 tbsp. soy sauce
  • ½ c. soy sauce
  • 2 tbsp. cornstarch
  • 2 c. mushroom stock
  • 1 tbsp. sherry
  • 2 tbsp. oyster sauce
  • 2 tbsp. honey

In a dutch oven heat oil until almost smoking. Brown the roast on all sides. Remove the beef, add water to the hot pan and deglaze. Add the beef roast, onions, and just enough water to rise to the top of the roast. Bring to a simmer on the stove top. Cover the pot and place in the oven at 300° for 3 hours, or until you can shred it with a fork. Remove beef, reduce the remaining liquid by three times, uncovered on the stove top. Preheat oven to 450°. Place the beef in a roasting pan; mix 2 tbsp. each of soy sauce, oyster sauce, honey, and sesame seeds; drizzle over beef. Roast again at 450° for a half hour or until it develops a crispy outside.

Braised Ginger and Mushroom Beef Chuck

Once the stock is reduced, add 1/2 c. soy sauce, mushrooms, sherry, and ginger. Cook another five minutes, then add cornstarch mixed in 1 cup mushroom stock. Cook, stirring constantly, but gently until the sauce is thickened. Shred the beef and add it directly to the sauce.

Tip: for a clearer, silkier sauce use potato starch.

We served this over Chow Fun, which took the sauce and textures very well. If you don’t have this kind of time on your hands, try our peppery Szechuan grilled rib-eye version of this same dish.

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