Categories
Asian Boston Restaurants Entree/Dinner Featured Recipes Meals Mexican Origins Recipe Sources Steak/beef

Myers + Chang’s Asian Tacos

A hit on their menu, this recipe from Myers + Chang is a unique take on the west-coast trend of Asian influenced tacos.  The recipe makes eight small tacos and is accompanied by a Sesame-Chili Salsa.

Ingredients

  • 2 tbsp. vegetable oil
  • Salt and pepper
  • 1 lb. short ribs, trimmed and cut into 2 inch medallions
  • 1 tbsp. sugar
  • 2 tbsp. soy sauce
  • 1 tbsp. honey
  • 1 garlic clove, smashed
  • 1 inch piece of ginger, smashed
  • 2 each star anise
  • 1/4 onion, chopped
  • 1 scallion, sliced
  • 1 tbsp. sesame oil
  • 1/2 Asian pear, chopped
  • 3 cups chicken stock
  • Sesame-chili salsa (recipe follows)
  • 1/2 cup sliced Chinese cabbage
  • 8 each corn tortillas
  • 1 lime, cut into 8 pieces
  • 16 large sprigs of cilantro
  • Sriracha chili sauce

Cooking Instructions

  1. Heat vegetable oil  in a medium skillet over medium high heat. Season the ribs all over with salt and cracked black pepper. When the oil is hot, gently place the short ribs into the skillet and turn the heat down to medium.  Sear 3 to 4 minutes on each side, until well browned and caramelized.
  2. Transfer the short ribs to a large casserole dish.
  3. Place the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock in a bowl and mix well.
  4. Pour mixture over the ribs. Bring to a boil.
  5. Cover casserole dish tightly and place in a 350° oven for about 2½ hours, or until tender enough to pierce with a fork.
  6. Strain the liquid into a fat-separator cup. Pour the defatted braising liquid into the roasting pan and place over high heat. Let it come to a boil (uncovered) so that it has reduced by about three-fourths (this will take 10-15 minutes.)
  7. While the braising liquid is reducing, allow the meat to cool to room temperature.  When cool enough to handle, shred the short rib meat with your hands, discarding any fat from the meat.
  8. Pour enough of the reduced braising liquid over the meat to fully moisten it.

Sesame-Chili Salsa

  • 1/2 cup scallions, sliced
  • 1/2 cup chopped cilantro
  • 2 tbsp. sesame seeds
  • 2 tbsp. sesame oil
  • 2 tsp. chili oil
  • 1 tbsp. soy sauce
  • 2 tbsp. chopped kimchee
  • Juice of 1 lime
  • Salt and pepper

Place all ingredients in a medium bowl and mix to combine. May be well stored in the refrigerator, well covered, for up to a day.

To Assemble:

  1. Slice the Chinese cabbage and Asian pear into paper-thin strips and season both together with salt and pepper.
  2. Wrap corn tortillas in aluminum foil and place in 350° oven for 5 minutes, until warm.
  3. When warm, place cabbage and pear on bottom of tortillas, then add braised meat.
  4. Drizzle with Sriracha chili sauce.
  5. Add 2 sprigs fresh picked cilantro on meat and finish with the sesame-chili salsa.
  6. Garnish each taco with a wedge of lime.
Categories
Featured Recipes French Steak/beef

Steak Frites, Oui!

Enjoy Steak Frites, Oui! a Bostonian spin on a French-inspired dish from Chef Rebecca Newell of The Beehive in the South End. Now you can make them on your own!

Ingredients:

  • 1 12 oz ribeye, or any cut will do!
  • 2 Tablespoon Chopped shallots
  • 1 Cup Cognac
  • 1 Tablespoon Green peppercorns
  • 1 Cup Veal stock or beef stock
  • 1 Sprig of thyme
  • 5 Tablespoon Unsalted butter
  • Cornichons
  • 2 Idaho potatoes, sliced into French fry cut
  • 2 Quarts canola oil

Cooking instructions:

  1. In a large skillet, add two tablespoons of the butter and brown.
  2. Season steak on both sides with salt and cracked pepper.
  3. Place steak in brown butter until a crust is formed, about 4 minutes on one sides. Flip and repeat — 3-4 minute sear.
  4. Place in oven and cook for 2-3 minutes for a medium rare, 4-5 for medium, 5-7 for med-well.
  5. Pull steak out of the oven and rest in a cool place for 5 minutes.
  6. In the same pan you used to cook the steak, add shallots and sauté over medium heat.
  7. Remove from heat and add cognac. Flambé gently.
  8. Add thyme, veal stock and reduce almost all the way. Whisk in cold cubed butter.
  9. Cut potatoes into French fries in place in boiling salty water. Cook for 3 minutes. Drain and place on a towel.
  10. Heat up canola oil in pot. Place French fries in hot oil and cook for 4-6 minutes until crispy. Pull out of the oil using a spider or slotted spoon. Season with salt and pepper.
  11. Place fries on the plate with steak and sauce! Bon appetite!