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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add 2-1/2 cups water to Dutch oven. Sprinkle gelatin over water and allow gelatin to soften for 5 minutes. Set a oven rack to the middle of oven and pre-heat oven to 300-degrees. Prepare the scallions by separating the white and green parts. Slice the green parts thinly on a bias, and smash the white part. Peeled the ginger, cut in half lengthwise, and crushed. Peel the garlic and smash. | 2. Set Dutch oven over medium-high burner and heat for 2 to 3 minutes until the gelatin has melted. Add sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Then add beef, stir, and bring up to simmer. | 3. Remove Dutch oven from heat. Cover tightly with heavy-duty aluminum foil, then top with the lid. Put in pre-heated oven and cook until beef becomes tender; 2 hours. Stir halfway through cooking time. | 4. Use a slotted spoon to remove beef to a cutting board. Strain sauce through fine-mesh strainer into a fat separator. Use paper towels to wipe out Dutch oven. Allow liquid to settle for 5 minutes, then return defatted juices to now-empty pot. Reduce liquid over medium-high burner, stirring occasionally, until reduced to 1 cup; 20 to 25 minutes; stirring constantly. | 5. Meanwhile while the sauce reduces, break beef into 1 1/2-inch pieces using two forks. In a small bowl, add cornstarch and 1 tablespoon water and whisk together until combined. | 6. Turn down burner to medium-low, re-whisk cornstarch, add into pot and cook for 1 minutes. Add beef back to pot, stir to cover beef. Cover and allow to cook for 5 minutes, stirring occasionally, until beef is hot. Serve sprinkled with scallion greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gelatin	1 1/2	1/2	unflavored	-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
sherry	1/2	cup		-	-	-	-
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
molasses	2	tablespoons		122.1625	31.48	0.0	0.0421
scallion	3			96.0	22.02	5.49	0.57
ginger	2	inches		-	-	-	-
garlic clove	4			-	-	-	-
five spice powder	1 1/2	1/2		-	-	-	-
red pepper flake	1	teaspoon		-	-	-	-
beef rib	3	lb		3728.592	0.0	238.2761	300.3286
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.