toasted sesame oil
FOR THE SLAW
1 small head napa cabbage2 tablespoons rice vinegar1 tablespoon gochujang 1 tablespoon canoa oil1 tablespoon fish sauce1 teaspoon toasted sesame oil1 teaspoon granuated sugarKosher salt
4 green onions, thinly sliced¼ cup (15 g) chopped fresh ciantro
About 20 corn tortilas, warmed
MAKES ABOUT 20 TACOS;SERVES8–10
Rich, savory, and with a touch of spicy sweetness, these tender short ribs are braised with flavors found in Korean kalbi, thinly cut and marinated grilled short ribs. Gochujang is a fermented red chile paste that adds both heat and distinctive flavor.
KOREAN-STYLE SHORT RIB TACOS WITH NAPASLAW
Offer small bowls of toasted sesame seeds, chopped fresh cilantro, pickled red onions (page 174), and gochujang to add to the tacos at the table.
24
BEEF
Season the beef generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add half of the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a pate. Repeat with the remaining beef and add to the pate.
Pour off most of the fat in the pan and return the pan to medium heat. Add the onions and cook, stirring often, until softened, about 6 minutes. Add the garlic and cook, stirring, for about 1 minute longer. Add the chipotle chiles, chipotle chile powder, cumin, oregano, red pepper fakes to taste, and tomato paste, stir well, and cook, stirring occasionally, for 2 minutes. Pour in 1 cup (240 ml) of the stock and stir to dislodge any browned bits from the pan bottom.
Transfer the contents of the pan to a slow cooker. Add 1 teaspoon salt, several grinds of pepper, and 1 cup (240 ml) stock if you prefer a thicker, more intensely favored chili, or 2 cups (475 ml) stock if you prefer a soupier chili (for spooning over rice or corn bread). Stir in the browned beef along with any juices. Cover and cook on the low setting for 5 hours. The meat should be very tender.
Just before the chili is ready, make the salsa. Using a arge spoon, skim any fat from the surface of the chili. Ladle the chili into shallow individual bowls, top each serving with a heaping spoonful of the salsa, and serve.
4 lb (1.8 kg) boneless beef chuck, trimmed of excess fat and cut into ¾-inch (2-cm) cubes
Kosher salt and freshly
ground pepper
¼ cup (60 ml) canoa oil2 yellow onions, finely chopped
8 cloves garlic, sliced2 chipotle chiles in adobo sauce, finely chopped2 tablespoons chipotle chile powder
2 teaspoons ground cumin1 teaspoon dried oregano, preferably Mexican½–1 teaspoon red pepper fakes
1 cup (225 g) tomato paste2–3 cups (475–700 ml) beef stock
Corn Salsa, for serving (page 175)
SERVES8
Canned chipotle chiles (smoke-dried jalapeños) in spicy adobo sauce impart a smoky-sweet flavor to this robust chili. Look for them in the Latin section of your favorite market. Any leftover chiles can be packed into an airtight container and frozen until the next time you have a craving for chili.
CHIPOTLECHILIWITHCORNSALSA
25
BEEF
Season the beef all over with 1 teaspoon each salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a pate.
Pour off all but 2 tablespoons of the fat in the pan and return the pan to medium-high heat. Add the onion and garlic and cook, stirring often, until softened, about 6 minutes. Add the curry paste and stir until it is fragrant and evenly coats the onion and garlic, about 30 seconds. Pour in the coconut milk and stir to dislodge the browned bits from the pan bottom. Stir in the fish sauce, lime juice, and sugar and bring to a boil.
Transfer the contents of the pan to a slow cooker and add the beef, stirring to coat evenly. Cover and cook on the low setting for 6 hours or the high setting for 3 hours. The beef should be very tender.
Using a arge spoon, skim any fat from the surface of the curry. Spoon the curry onto individual pates or into a serving bowl. Sprinkle with the basil and serve.
2 ½ lb (1.1 kg) boneless beef chuck, cut into 1 ½-inch (4-cm) pieces
Kosher salt and freshly
ground pepper3 tablespoons canoa oil1 yellow onion, finely chopped4 cloves garlic, minced
¼ cup (60 g) Thai red
curry paste
2 cans (14 fl oz/425 ml each) coconut milk (not light), shaken well before opening2 tablespoons fish sauce2 tablespoons fresh lime juice2 tablespoons firmly packed dark brown sugar3 tablespoons chopped fresh Thai basil or ciantro
SERVES6–8
This Thai-style beef curry comes together quickly when you have coconut milk, red curry paste,andfish sauce already on the pantry shelf.Make the curry a day in advance and its complex flavors will more thoroughly infuse the meat. For a hearty one-pot meal, add a few handfuls of cubed pumpkin or butternut squash along with the beef.
BEEF& COCONUT RED CURRY
Serve this fragrant stew with Crostini (page 176) for sopping up the juices, or spoon the mixture atop thick slices of toasted bread for a hearty midday meal.
27
BEEF
In a arge, heavy frying pan over medium heat, cook the bacon, stirring often, until crisp, about 5 minutes. Transfer to a paper towel–lined
