Braised Beef

Pink Lady Apple Kimchi, Grilled Broccolini, Strawberry Gochujang Vinaigrette, Pickled Radish

Chef Alisa Vannah of Mr. T | Los Angeles

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Adapted by StarChefs | march 2024

INGREDIENTS

Strawberry Gochujang:
1 kilogram sliced strawberry
350 grams rice grain syrup
125 grams roasted salt
125 grams fermented soybean powder
250 grams gochugaru

Braised Beef:
20 pounds chuck flap, cut into 10-ounce portions
Kosher salt
Ground black pepper
12 quarts chicken stock
1 kilogram Asian pear juice
1½ kilograms soy sauce
1 kilogram mirin
2 quarts chopped carrot
2 quarts chopped onion
2 quarts chopped celery
2 quarts chopped daikon
1 quart chopped scallion
500 grams chopped garlic

Pickled Radish: 
5 pounds sliced baby radish
1 kilogram distilled vinegar
500 grams granulated sugar

Strawberry Gochujang Vinaigrette:
200 grams rice vinegar
100 grams soy sauce
100 grams chopped garlic
100 grams grated daikon
50 grams chopped ginger

Grilled Broccolini:
250 grams sesame oil
200 grams grapeseed oil
150 grams rice vinegar
70 grams granulated sugar
Broccolini, blanched and shocked

To Assemble and Serve:
Yield: 1 serving
Thinly sliced Pink Lady apple
20 grams butter

METHOD

For the Strawberry Gochujang:
In a saucepan over medium heat, add strawberries, syrup, and 250 milliliters water. Cook until strawberries have macerated and a jam-like consistency is achieved. Let cool, then stir in remaining ingredients. Transfer mixture to an airtight container and refrigerate 3 months.

For the Braised Beef:
On a work surface, season chuck flap with two percent salt and pepper by weight of the beef. Wrap tightly in plastic wrap and refrigerate 48 hours. Once cured, heat oven to 150°F. In a large stock pot, add beef and all remaining ingredients, making sure meat is fully submerged in the liquid. Cook 56 hours. Reserve beef and cooking liquid separately.

For the Pickled Radish:
Place radishes in a nonreactive container. Set aside. In a mixing bowl, add vinegar and sugar. Whisk until sugar is fully dissolved. Pour pickling liquid over radishes. Cover and refrigerate overnight.

For the Strawberry Gochujang Vinaigrette:
In a Vitamix Commercial blender, purée all ingredients and 1 kilogram Strawberry Gochujang until smooth. Transfer to an airtight container and reserve.

For the Grilled Broccolini:
In a mixing bowl, combine oils, vinegar, and sugar. Mix until well combined, then set aside. Prepare and heat a grill. Grill broccolini until lightly charred, then brush with sesame oil mixture. Set aside.

To Assemble and Serve:
In a mixing bowl, toss apple slices with desired amount Strawberry Gochujang Vinaigrette. Set aside. In a saucepan over medium heat, add reserved Braised Beef cooking liquid. Cook until liquid is reduced by half. Transfer 4 ounces liquid to a sauté pan over medium heat. Add butter and 1 portion Braised Beef. Baste meat with mixture and cook until warmed through. On a work surface, cut Braised Beef into ½-centimeter slices. Arrange on a serving platter with Grilled Broccolini and Pickled Radish. Form dressed apples into a rosette and place in the middle of the serving plate.

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