Turnips from the CSA and beef from our local butcher; the makings for a dinner the men in our family would really enjoy.
I saved the turnip greens for a gumbo – that came out well, but not outstanding, we all decided it was good but not blog-worthy. But I love being able to use all parts of the vegetables that come in my CSA box.
But back to the turnips themselves. They melded with the meat, it was a luscious and satisfying dish. There was not a drop left in the entire pot when dinner was done. That makes me very happy!
As you can see, I served this with Persian rice – I was outvoted by the overwhelming desire of my “diners” to have tadig – the crispy rice that comes with good Persian rice. But, really this should be served with a sticky rice.
Shanghai Braised Beef with Turnips
from Roots by Diane Morgan
3 Tbsp canola oil
1 1/2 cups scallions, thinly sliced
4 garlic cloves, thinly sliced
1 jalapeno chile, stemmed, seeded and minced
1-inch piece of ginger, peeled and thinly sliced
2 lb boneless beef chuck, trimmed of excess fat and cut into 2-inch chunks (locally raised)
Kosher salt and freshly ground black pepper
3 Tbsp flour
1 tbsp firmly packed brown sugar
2star anise pods
1 1/2 inch piece cinnamon stick
1 tsp five spice powder
1/3 cup rice wine
2 cups beef broth
3 Tbsp soy sauce
1 lb turnips, peeled and cut into wedges (locally grown)
Cooked rice for serving
Position a rack in the lower third of the oven and preheat the oven to 325F.
In a large dutch oven, heat 2 Tbsp of the oil over medium heat. Add 1 cup of the scallions, the garlic, jalapeno and ginger and cook, stirring, until tender and fragrant, about 3 minutes. Do not allow the garlic to burn. Use a slotted spoon to transfer the mixture to a plate.
Season the beef generously with salt and pepper and toss it in the flour til evenly coated. Return the pot to medium-high heat and add the remaining 1 Tbsp oil. Working in batches, brown the meat on all sides, 6-8 minutes per side. Using tongs, transfer the meat to a rimmed baking sheet.
Pour off all but 2 Tbsp of the fat from the pot and return to medium-low heat. Add the brown sugar, star anise, cinnamon stick, and five-spice and stir until fragrant and the sugar is dissolved, about 1 minute. Add the wine and stir to loosen the brown bits stuck to the pot bottom. Bring to a simmer and reduce the liquid by half.
Return the onion mixture and the meat with any accumulated juices on the baking sheet to the pot. Add the stock and soy sauce and bring to a boil over medium high heat. Cover with a tight fitting lid, transfer to the oven and braise for 2 hours, stirring the meat once after 1 hour. After 2 hours, add the turnips to the pot, stirring to submerge them in the liquid.
Re-cover, return to the oven and cook until the turnips are tender when pierced with a fork, about 30 minutes longer. The meat should be very tender. Taste and adjust seasoning.