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BEEF - SHORT RIBS - Asian Beef Stew
Nb persons: 4
Yield:
Preparation time:
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| Asian Beef Stew •F&W •STAFF-FAVORITE | |
| 2 tablespoons | coconut oil |
| 5 pounds | English-cut short ribs |
| Sea salt | |
| Pepper | |
| 1 | red onion, finely chopped |
| 3 | garlic cloves, finely chopped |
| 3 tablespoons | finely chopped peeled fresh ginger |
| 1 teaspoon | Chinese five-spice powder |
| 3 | whole star anise pods |
| 3 large | carrots, peeled and cut into 2-inch pieces |
| 2 | celery ribs, cut into 1-inch pieces |
| 3 tablespoons | Asian fish sauce |
| One 14.5-ounce can | crushed tomatoes in juice |
| 2 cups | beef stock or broth |
| 4 cups | stemmed curly spinach, (4 ounces) |
| 1 tablespoon | fresh lemon juice |
Chopped cilantro, for garnish
In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
MAKE AHEAD The stew can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Peppery, fruit-dense California Syrah matches all the spices in this stew.
PUBLISHED FEBRUARY 2015
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