Peking Chuck

Peking Chuck

If it’s crispy like a duck, and juicy like a duck, then it’s probably … beef? It is when you’re cooking Peking Chuck with Top Chef finalist, Joe Sasto.

1 beef Cross Rib Chuck Roast, boneless, cut in half horizontally, using top or fat cap portion (about 1-1/ 2 pounds)

Rub:
4 tablespoons Chinese five spice powder
1 tablespoon dark soy sauce
1 teaspoon ground white pepper
1 teaspoon kosher salt

Glaze:
1/4 cup plus 2 tablespoons hoisin sauce
1/4 cup plus 2 tablespoons sugar
1/4 cup honey
2 tablespoons plum sauce
2 tablespoons fermented black bean paste
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 tablespoon dark soy sauce
1 tablespoon black vinegar
2 egg whites

Garnishes (Optional):

Chinese pancakes, pickled shredded carrots, cucumber strips, thinly sliced green onions, thinly sliced watermelon radish, shiso leaves

1. Preheat large nonstick or cast iron skillet over medium heat until hot. Combine all Rub ingredients in small bowl; mix well. Pat beef Cross Rib Chuck Roast, boneless with paper towel. Coat all surfaces of beef evenly with Rub.

2. Place roast in skillet; cook 2 minutes on each side to sear. Remove and place roast fatside up, in shallow roasting pan.

3. Meanwhile, prepare the Glaze. Combine hoisin, sugar, honey, plum sauce, bean paste, cornstarch slurry, dark soy and black vinegar in medium saucepan. Heat on medium-low heat until sauce begins to simmer. Cook 10 to 15 minutes; set aside.

4. Place egg whites in small bowl; whisk until soft to medium peaks form. Add 1 tablespoon of glaze and whisk until medium to stiff peaks form. Coat roast evenly with egg white mixture.

5. Preheat oven to 350°F. Insert ovenproof meat thermometer so tip is centered in thickest part of beef; not resting in fat. Do not add water or cover. Roast in 350°F oven 35 to 50 minutes for medium-rare (145°F) doneness.

6. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145°F for medium rare.)

7. Carve roast into 1/8 to 1/4-inch slices; season with salt, as desired. Serve with remaining Glaze, pancakes, carrots, cucumber, radish, green onion and shiso leaves, as desired.

Nutrition information per serving, 3 ounces cooked beef: 315 Calories; 54 Calories from fat; 6g Total Fat (1.8 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 2.9 g Monounsaturated Fat;) 56 mg Cholesterol; 1037 mg Sodium; 40 g Total Carbohydrate; 0.6 g Dietary Fiber; 31.7 g Total Sugars; 25 g Protein; 26.3 g Added Sugars; 17.2 mg Calcium; 3.3 mg Iron; 414 mg Potassium; 0 IU Vitamin D; 0.3 mg Riboflavin; 3.5 mg Niacin; 0.3 mg Vitamin B6; 2.6 mcg Vitamin B12; 210 mg Phosphorus; 5.5 mg Zinc; 27.8 mcg Selenium; 90.5 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6, and Choline.

Joe Sasto
Chef Joe Sasto