3 pounds trimmed beef chuck, cut into 3-inch pieces
Salt and freshly ground pepper
1/4 cup soy sauce
1/4 cup sugar
1/4 cup dry white wine
1 quart beef stock or low-sodium broth
2 medium red onions, quartered through the core
6 large garlic cloves, coarsely chopped
2 large jalapeños—halved, seeded and sliced 1/2 inch thick
2 cups mung bean sprouts
1 tablespoon cornstarch
4 cups coarsely chopped Napa cabbage
1/2 cup thinly sliced sour pickles
Steamed short grain rice, toasted sesame oil and 3 thinly sliced scallions,
How to Make It
In a very large skillet, heat the oil. Season the meat with salt and pepper and sear the pieces over moderately high heat until richly browned all over. Transfer the meat to a large slow cooker, turn it to high and cover.
Wipe out the skillet and return it to the burner. Add the soy sauce, sugar, wine and stock and bring to a boil. Pour the mixture into the slow cooker. Add the onions, cover and cook for 2 hours. Add the garlic and jalapeños to the stew, cover and cook for 1 hour longer, until the meat is very tender.
Meanwhile, bring a medium saucepan of water to a boil. Add the bean sprouts and blanch for 30 seconds; drain. Put the cornstarch in a bowl and whisk in 1/2 cup of the liquid from the cooker.
With a slotted spoon, pick out and discard the onions. Transfer the meat to a large bowl. Whisk the cornstarch mixture, then whisk it into the stew, cover and let simmer for 2 minutes. With 2 forks, very coarsely shred the meat. Return the meat to the cooker. Add the Napa cabbage and pickles to the cooker, cover and cook until the cabbage is just wilted, about 5 minutes. Turn the cooker off.
Spoon steamed rice into bowls. Ladle the stew over and around the rice. Top with the beans sprouts, a drizzle of sesame oil and the sliced scallions and serve.
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