Beef, Broccoli, Shichimi Togarashi, Brown Sauce Beef
“I spent a lot of late-night recipe developing prior to opening Boutros,” says Allen Dabagh, owner and head chef at Boutros based in Brooklyn, NY. “One night with my general manager, we ordered Chinese food and we were inspired to put a spin on the dish. I remembered I had been playing with spices from Sahadi, including Shichimi Togarashi, a spicy seasoning, which adds a great and delicate kick to the broccoli. At Boutros, we caramelize the fish sauce, add ginger and roasted garlic into a sauce, which delivers an umami flavor complemented along with the spicy Shichimi Togarashi.”
- Bavette or skirt steak or hanger steak
- Cut apart the broccoli and add individual florets. They can be dropped in boiling water and then placed in ice water to reserve the bright green color, but you can also go straight onto the grill.
- Season with olive oil, salt and Shichimi Togarashi.
Ingredients: Broccoli puree
- 1/2 cup Mirin
- 4 cups broccoli
- 1 cup spinach
- 1 cup vegetable stock
- 5 roasted garlic cloves
- Pinch of salt and pepper
- Split your head of garlic in half, wrap in foil with a little olive oil, roast on 450 degrees until golden brown, then remove and allow cooling for use.
- Place mirin in a small pan and reduce by half, then add your vegetable stock and reserve until ready to blend.
- Blanch broccoli until tender (about 2 minutes), then blanch the spinach until wilted, about 10 seconds. Drain any excess water from the broccoli and squeeze out any excess water from the spinach.
- Add all the ingredients into your blender and blend on high until sauce is completely puréed.
Brown Sauce ingredients
- 1/2 cup mirin
- 1/4 cup fish sauce
- 1 teaspoon sugar
- 1/2 cup shallot
- 1/4 cup ginger
- 1 whole head of roasted garlic
- 2 cups vegetable stock
- 1 cup golden raisins
- Put the Mirin, fish sauce, and sugar into a sauce pan large enough for all the ingredients to fit and simmer until it begins to caramelize.
- Once caramelized, add all the remaining ingredients and simmer for 20 minutes before transferring it to a blender.
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