. Scallion Pan Cake With Beef

Inspiration

Bò Kho với bánh hành is Vietnamese for scallion cake with beef. This dish, notwithstanding, is multicultural. The wrap is office Thai, Vietnamese, Chinese, and American fusion. I discovered this wonderful dish after watching a story on Thrillist about a much-talked-well-nigh Scallion Pancake with Braised Beef Shank lunch item at Little Tong Noodle Store in New York City. That restaurant is sadly currently out of concern due to the global pandemic. Nevertheless, I thought the episode of Thrillist to be intriguing. Unfortunately, I don't have the exact recipe, but I will do my best to recreate this sought-after entréeastward here for you lot.

Helpful Tips

This recipe is best to separate into a couple of days. Get-go, make the scallion pancake dough (recipe coming soon) and allow it to rest overnight. (Alternatively, Trader Joe's or Amazon sells frozen scallion pancakes.) Second, outset the braised beef shank and permit that time to cook until fork tender. Lastly, pickled vegetables tin can besides be made in advance and kept in the refrigerator until needed. Once everything is ready, the terminal preparation takes only minutes.

Beef shank (Osso Bucco) is the cutting mentioned in the Thrillist video and is a great choice. Alternatives to this cut are beef chuck, round, short rib, cheek, or oxtail. Go with what yous are comfortable with. If cooked properly to fork-tender, they all work for a pictorial of braising the beef shanks. Side by side, check out Guinness Draught Braised Beef Short Ribs. Use the ingredients from this recipe, simply follow the technique. It'south basically the same except for the seasonings.

Recommendations

Thai spicy mayonnaise starts with Kewpie Japanese brand mayonnaise. In a pinch, any store-bought or homemade mayonnaise will work.

For the Thai sweet chili sauce, endeavour with Grama, Mae Ploy, or Melinda's brands for the sweet, Thai chili sauce.

Maggi seasoning sauce. To quote the Sporkful podcaster Dan Pashman, "It's like soy sauce on crevice," Pashman said. "It'due south this umami, sweet, rich, fatty, salt and sharp flavor." You can find Maggi seasoning sauce Hither.

Gather the ingredients to pickle: English cucumber, daikon radish, carrot, Fresno chili, or Thai chili.

For the carrot and daikon radish, cut the vegetables into sparse planks and then cut those planks into sparse strips.

For the Fresno/Thai chili, cut into rounds. And then, remove the seeds from the chilies (optional). Similarly, cut the English language cucumbers into rounds.

Note* This step is not in the instructions; nonetheless, it can help the vegetables last longer in one case they are pickled. Also, calculation a pinch of table salt and allowing the vegetables to purge excess water will help the shelf life of your vegetables.

After salting the vegetables, rinse them thoroughly nether cold water to remove the common salt.

Brand the brining solution (water, vinegar, saccharide, and common salt) over medium heat in a saucepan. Side by side, stir the mixture until the carbohydrate and salt take dissolved, then remove from the heat and let to cool.

Add the pickling solution to the vegetables to a container with a tight-fitting lid.

Refrigerate the pickled vegetables for at least an hr before using them. Reserve

The Thai mayonnaise couldn't be simpler. Add sweet Thai chili sauce to mayonnaise.

Taste the Thai-style mayonnaise to check the seasoning. Reserve

Add some of the braised beef to the scallion cake, Thai mayonnaise, and pickled vegetables.

Add together some freshly chopped cilantro/parsley and a few dashes of Maggi seasoning. Reserve.

Prepare the cheese curds for grilling. I'thou using a local cheese curd fabricated with chives.

Grind the cheese curds down to small pea-size.

Identify a small corporeality of cheese (about 2tbs) on a hot, lightly oil flat grill or non-stick pan and melt.

Hence, cook the cheese briefly until yous see golden chocolate-brown edges form around the exterior of the cheese. Then, use a spatula to plough the cheese over and melt the other side…very briefly.

Subsequently flipping the cheese, prepare the second side and so place it on the Bò Kho.

A fully loaded Bò kho với bánh hành.

Wrap up the Bò Khoand bask!

Succulent!

Potable pairings:

Asain beers such as Chinese Tsingtao Beer, Thai Singha Beer, Thai Chang Beer, or your favorite local Pilsner

Scallion Pancake with Braised Beef Shank

Course Dinner, Lunch

Cuisine Asian, Asian/American Fusion, Chinese, Korean, Thai, Vietnamese

Keyword Braised Beefiness Shanks, Scallion Cake, Street Food

food processor
pressure cooker (optional) Dutch oven with a tight-fitting lid, or other heavy pot with a tight-plumbing equipment lid.
chef knife
cut lath
mixing bowls
measuring cups and spoons
flat-top grill or large plancha
saute pan or saucier for cooking scallion cake

Braised Beef

2-2½ lbs beef shank, trimmed of excess fatty substitutes for shank tin can be beef chuck, round, short rib, cheek, or oxtail
⅓ cup flour, all-purpose for dredging shank
salt
black pepper
2 stalks of celery, roughly chopped
2 whole onion, peeled and cored, roughly chopped
10 big cloves of garlic, peeled and minced
one tbsp tomato paste, preferably Mutti brand Muir Glen, Trader Joe's, Cento are good substitutes
ane 750ml red wine, good quality
4 cups beef stock, good quality
ane sprig of rosemary, fresh
2 whole bay leaf

Thai Spicy Mayonnaise, Quick Version

½ cup mayonnaise, preferably Kewpie brand or adept quality
2 tbsp Thai sweetness chili sauce, preferably Gramas or Mae Ploy

Quick Pickled Vegetables

1 whole carrot, peeled, cutting in half, julienned
½ whole radish, daikon cutting into thin planks then julienned
½ whole English language cucumber, sliced thin into rounds or half-moons
ii whole reddish chilies, Fresno/Thai thinly sliced To make less spicy, remove the seeds and pith.

Pickling Solution

i½ cups h2o, hot
¾ cup vinegar, rice, or distilled
½ loving cup sugar white, granulated
iv tsp salt

Garnish

i tsp cilantro, cleaned and chopped fine
1 tsp parsley, cleaned and chopped fine
3 dashes Maggi, seasoning

Crusty Cheese Topper

8 oz cheese curds, pulsed into minor crumb
1 tbsp oil, vegetable

Scallion Pancakes (recipe coming presently) or Store Bought

Pickled Vegetables

In a medium-sized pot, add water, vinegar, carbohydrate, and salt. Cook the mixture until the sugar and salt have dissolved and remove from the heat and permit to cool.
Peel the carrots and radish and cutting the vegetables into a workable size of three inches. Side by side, carefully slice the carrot and radish into thin planks. Next, cutting those planks into sparse strips.
Cutting the Fresno or Thai chilies into rounds. Removed the seeds if you wish to reduce the heat (optional). Similarly, Cutting the English language cucumber into thin rounds.

Sweet Thai Chili Mayonnaise

Mensurate out the mayonnaise. Add the sweet Thai Chili sauce and mix thoroughly to combine. Reserve

Grilled Cheese Curds

Heat a flat grill or not-stick pan over medium oestrus.
Using a food processor, grind the cheese curds into a medium meal consistency.
Add a tablespoon of oil and a modest amount of the ground cheese curds and cook until a golden brown edge forms on the cheese. Using a metallic or non-stick spatula, flip the cheese over to cook the opposite side briefly.

Assembly

Fry the scallion cake and season with ground Chinese 5 spice or Szechwan and a pinch of salt.
Add 2-3 tsp of the Thai mayonnaise and spread over the scallion block. Take a small handful of the pickled vegetables and place them in the centre of the seasoned scallion cake.
Using a set up of tongs, add some of the braised beef shanks along with some of its sauce. Pinnacle with chopped cilantro, parsley, and iii dashes of Maggi seasoning. Reserve.
Follow the instructions for melting the cheese curds and and so place immediately on pinnacle and serve.

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Source: https://sunsetandsewanee.com/bo-kho-voi-banh-hanh-scallion-pancake-with-braised-beef-shank/