Taiwanese Beef Stuffed Scallion Pancake

• Meat

  • 1 Beef
  • 3 lb Beef chuck

• Produce

  • 2 Bay leaves
  • 2 Carrots, large thick
  • 2 Chilies, dry
  • 1 Daikon, large thick
  • 5 Garlic cloves
  • 1 Ginger
  • 4 Green onions
  • 1 Herb bag
  • 2 Hothouse cucumber
  • 1 Onion, large

• Canned Goods

  • 1/4 cup Tomato paste

• Condiments

  • 1 tbsp Caramel sauce or kecap manis, thick
  • 3 tbsp Hoisin sauce
  • 1 1/2 tbsp Honey
  • 3 tbsp Oyster sauce
  • 1 Sauce
  • 1/2 cup Soy paste
  • 2/3 cup Soy sauce

• Baking & Spices

  • 1 Cinnamon stick
  • 1 tsp Coriander seeds
  • 2 tsp Fennel seeds
  • 1/4 tsp Five-spice powder
  • 1 tsp Peppercorn, black
  • 1 Salt and white pepper
  • 1 Star anise
  • 2 tbsp Sugar

• Oils & Vinegars

  • 3/4 tbsp Rice vinegar

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Liquids

  • 6 1/16 cups Water

• Other

  • Click here for the Scallion Pancake recipe

Found on curiousnut.com

Description

Ingredients

• Click here for the Scallion Pancake recipe
• Beef
• 3 lb beef chuck, cut in half length wise
• 1 large onion, quartered
• 5 garlic cloves, bruised
• 1 ginger, sliced
• 4 green onions, cut into 3 lengths
• 2 large carrots, roughly sliced thick
• 1 large daikon, roughly sliced thick
• ½ cup soy sauce
• ½ cup soy paste (See notes 1)
• ¼ cup tomato paste
• 1 tbs thick caramel sauce or kecap manis (for color)
• 2 tbs sugar
• ¼ tsp five spice powder
• 6 cups water
• Salt and white pepper, to taste
• Herb Bag
• 1 star anise
• 1 cinnamon stick
• 2 bay leaves
• 2 dry chilies
• 2 tsp fennel seeds
• 1 tsp black peppercorn
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• Sauce
• 3 tbs hoisin sauce
• 3 tbs oyster sauce
• 1½ tbs soy sauce
• 1½ tbs honey
• ¾ tbs rice vinegar
• 1 tbs water
• 2 hothouse cucumber, thinly sliced (or shredded lettuce)

Directions

• Place the beef in a large stockpot (You can choose to brown them beforehand). Top it with the rest of the ingredients for the beef (except salt and pepper). Add in the herb bag.
• Over high heat, bring the liquid to boil. Once boiled, simmer covered on low for 45 minutes. Season the broth with salt and white pepper. Make it a tad saltier. Were not going to consume the liquid. We just want the flavor to penetrate the meat.
• Continue to simmer on low heat for another 2 hours or until meat is super soft.
• Remove meat from liquid and let cool. Shred or thinly slice and set aside. To make slicing easier, refrigerate overnight before slicing. Chilled meat is easier to slice thin. To reheat meat, dip sliced meat in hot broth or place them under the broiler until warm (brush sliced meat with broth to prevent drying).
• In a bowl, combine all the ingredients for the sauce. Mix well.
• Brush some sauce over scallion pancake. Top with sliced cucumber. Top that with meat. Brush another layer of sauce over meat. Carefully roll it, cut stuff pancake rolls in half and serve immediately.