Top Chef ™
Baker:
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Mama Wang's Stuffed Cabbage with Braised Short Rib
Shuai: "I got short ribs and blackcurrant."
Shuai: "I'm definitely going to braise my short rib for sure. As for blackberries, the tart berries and black pepper and beef seems to be a very good combination in my brain. Simple but complex. And I feel the same way about food from Beijing, or at least my mom's cooking. It just needs, like, few ingredients to really let the other parts shine. My mom, when she braises meat, she caramelizes sugar in oil, Makes like, a caramel, and then she adds everything in 30 seconds.".
Shuai: "I mean, honestly, the only time I eat beef is when I go see my mom. She just makes it so well. So we're gonna stuff some cabbage, whip the braised short rib, serve it on a bed of congee just because ... I don't know ... because it's congee. Who doesn't love congee?"
Shuai: "Pulling out one of my sauces. The syrup itself is very rich and this is like nice and tart. Kind of breaks up that beef."
Presenting to the Judges
Shuai: "This is a stuffed cabbage with braised short rib and my mom's style of braised meat, wild rice congee, and a blackcurrant black pepper sauce."
Judges
" I love this dish, and it actually reminds me of something my mom would make. We call it Indian breakfast, and it just kind of took me back."
"This beef is really rich, and then congee, it's heavy on heavy. That said, I think it's flavorful. I like it."
"I love that. It just took me somewhere else entirely, and I really got that beautiful, beautiful blackcurrant tartness that I loved."
