"Roasting Broccoli is the only way to go. It give the broccoli a wonderful nutty flavor and you don't lose the texture like steaming. I usually just use olive oil, salt and pepper with a little lemon at the end but Altons recipe add a nice touch with the cheese and panko. I also don't cook this by time I watch it and when the flowers look cooked but not yet burned that is when I pull them. Asparagus cooked this way is fantastic also

"Very good and simple. I love Hoisin sauce and mixing it with Ale made a great combination. The changes I made were I used boneless short ribs (much less fat, I cooked it in the oven @ 275 for 2 1/2 hours then finished it @ 300 with the lid off per the recipe. I also added a couple cut up carrots and a quartered onion at the beginning. Since I went boneless I added one package of gelatin (softened in hot water when I removed the lid during cooking. The potatoes were good but i think next time I will go with egg noodles along with roasted broccoli or asparagus.

"Very good and simple. I love Hoisin sauce and mixing it with Ale made a great combination. The changes I made were I used boneless short ribs (much less fat), I cooked it in the oven @ 275 for 2 1/2 hours then finished it @ 300 with the lid off per the recipe. I also added a couple cut up carrots and a quartered onion at the beginning. Since I went boneless I added one package of gelatin (softened in hot water) when I removed the lid during cooking. The potatoes were good but i think next time I will go with egg noodles along with roasted broccoli or asparagus.