CIA grad. Top Chef winner. And today? This 35-year-old runs prestigious kitchens at EMM Group’s CATCH NYC, CATCH Miami, and The General in Manhattan.
On top of managing his many successes, the executive chef met with Rue for a quick cooking class. Here, watch him in action. Then, prepare your palate. You’re about to cook (and eat) like an expert.
Braised Beef with Chinese Broccoli
Chinese Braised Short Rib
5 pounds bone-in short ribs
1 large onion, diced
3 medium carrots, diced
1 bottle Cabernet red wine
1 cup tomato paste
6 thyme branches
4 bay leaves
1 cup brown sugar
1 cup soy sauce
1 quart water
2 tablespoons black pepper
6 pieces star anise
1 stick cinnamon
8 cloves garlic
1 cup scallions, sliced
1 tablespoon ginger, minced
1 cup vegetable oil
Pat-dry the short rib and season with salt and pepper. Get the pan medium hot, add vegetable oil, and sear the beef on all four sides to caramelize. Set beef aside, add in the onion, carrot, and garlic, and sauté for about 5 minutes. Add tomato paste and cook for another 5 minutes. Add the wine, water, and short ribs. Add the brown sugar and soy sauce and bake in a 350°F oven for about 2 hours.
After 2 hours, wrap all the herbs and spices in a piece of cheesecloth and add to the short ribs. Let that cook for another hour and a half. When the meat is tender, remove the pan from oven. Set aside meat. Strain out the juice, reserve the vegetables, and let the liquid reduce to a light sauce consistency. Once the sauce is at the correct consistency, pour over the meat.
1 pound Chinese or regular broccoli
Bring a pot filled with about 2 inches of water to a boil. Add your steamer basket with broccoli florets. Cover and steam until slightly tender.
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