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Charles Phan's Lemongrass Beef Stew

Serious Eats Kate Williams 2 comments

Braised short ribs are one of those no-brainer wintertime comfort foods. Easy to prep, slow to cook, and luscious to eat, the well-marbled cut of beef tastes great simmered in just about anything--from tomato-based Italian broths to beer and beef broth. In Charles Phan's Vietnamese Home Cooking, Phan presents a French-influenced stew laced with lemongrass, ginger, star anise, and Thai chiles. Alongside the short ribs, he braises (not-surprising) carrots and (more curious) daikon radish to add sweetness and texture to the beef. And a bonus? The brothy, rich sauce is wonderful on its own should you "accidentally" eat all of the beef out of the stew first More

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