The BaoHaus chef prepares beer-braised chuck steak and oxtail with red sausage and pot stickers. Exhale.
BaoHaus chef-owner Eddie Huang will be cooking up a storm at our upcoming Hot Plates Live tasting event on Jan. 31 at Astor Center. We dropped in on Monday to try his new TV Dinners series, where he whips up something mighty interesting and serves it in a box for $10 a pop. This week, he did beer-braised chuck steak and oxtail, stewed with fennel and tomato, with a side of wok-fried greens (yo choy sum) with red sausage and tons of garlic.The box also included two pot stickers from the flat-top, all over rice.
"I am not a high-end guy," the chef told us during prep. "If I keep the prices low—$10 to $15—expectations will be lower, and I can always meet them." He added: "I think I do braised meats really well—this beef we're doing today would hold up against any braised meat dish at a high-end French place, but we're serving it in a box." Before we left, Huang asked us, in classic worried-mother style, "Are you full? I'm always worried it's not enough." Don't fret Eddie, we were stuffed. See you at Hot Plates Live.
