At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
Marinade Ingredients: 1 lb beef steak, trimmed of fat and sliced into 3 mm slices 2 tbsp soy sauce ½ tbsp sesame oil Crispy Beef: ⅓ cup frying oil ¼ cup cornstarch Sauce Ingredients: ½ tsp ginger, finely minced 3 garlic cloves, finely minced ¼ cup soy sauce ⅓ cup chicken broth ½ tsp red chili pepper flakes 2 tbsp brown sugar 1 tbsp cornstarch, mixed with ¼ cup water few scallions, cut into 1-inch long slices
Chef Alon Shaya pairs braised short ribs with mujadara and adds black-eyed peas for a Southern touch. With its warm Middle Eastern spices, it's the perfect dish for Rosh Hashanah—or any fall or winter dinner party.