Danny Bowien's Mission Chinese-Style Broccoli Beef

BEEF

• 2 or 3 beef cheeks (about 2 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• ¼ cup vegetable or peanut oil
• 1 tablespoon freshly ground black pepper
• ½ cup red wine
• 8 cups beef stock or water
• ¼ cup soy sauce
• 1 tablespoon fish sauce
• 2 bay leaves
• 1 (4-inch) square dashi kombu, wiped with a damp cloth

BROCCOLI

• ½ teaspoon kosher salt, plus more as needed
• 12 ounces gai lan (Chinese broccoli), cut into 2-inch segments (4 cups)
• 2 tablespoons vegetable or peanut oil
• 1 tablespoon minced garlic
• 1 teaspoon Mushroom Powder (page 299)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch slurry (see page 292)
• 2 tablespoons Smoked Oyster Sauce (see Note on page 100)
• 2 teaspoons sesame seeds, toasted
• 1 tablespoon olive oil

Steamed rice, for serving

1. 1. Prepare the beef: Trim the beef cheeks of any glaring connective tissue (silver skin) and any big pockets of fat, but don't get too fastidious about the fat. Rub the cheeks with the salt and sugar; put them on a wire rack set over a baking sheet and let them cure overnight in the fridge.2. The next day, preheat the oven to 325°F.3. Heat a Dutch oven or small roasting pan over high heat until smoking hot, then add the oil. Sprinkle the cheeks with the pepper and sear them, turning occasionally, until deep brown, 2 to 3 minutes per side. Remove the beef from the pot and set aside.4. With the heat still on high, deglaze the pot with the red wine. Add the stock, soy sauce, fish sauce, bay leaves, and kombu and bring to a simmer.5. Return the beef to the pot. Place a sheet of parchment paper against the surface of the braising liquid, then cover the pot with the lid or two layers of aluminum foil and transfer to the oven. Braise for 2 hours, or until the cheeks are tender and jiggly. Uncover the pot and allow the cheeks to cool completely in the liquid.6. Cover the pot and refrigerate. (The cheeks will be easier to portion once cold, so it's best to chill them for at least a few hours or, preferably, overnight.)7. When you're ready to assemble the dish, portion the cold beef cheeks into large bite-size pieces. Reheat them in a small saucepan with a little bit of the braising liquid and keep warm. (You can reserve the rest of the liquid for a future braise.)8. Prepare the broccoli: Bring a pot of salted water to a boil. Have an ice bath ready. Blanch the broccoli in the boiling water for 30 seconds, then shock in the ice bath; drain.9. Heat a wok over high heat. Once it's smoking hot, use a slotted spoon to transfer the beef cheeks to a warm serving platter. Add the oil to the wok and swirl to coat. Add the minced garlic and stir-fry until fragrant, about 10 seconds. Add the blanched broccoli, salt, mushroom powder, soy sauce, and sesame oil and give everything a few tosses to coat the broccoli. Add the slurry and bring to a boil, stirring continuously. Once the sauce thickens to a glaze consistency—this will take about 10 seconds—scoop the broccoli onto the waiting beef cheeks.10. Spoon the smoked oyster sauce over the broccoli and garnish with the sesame seeds and a quick drizzle of olive oil. Serve with warm rice.