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This recipe yields a good amount of sauce; reserve any extra for another use.. Save.This recipe from former F&W editor Kay Chun takes a short rib stew and transforms it into an inspired take on banh mi — and on leftovers.Start by making the stew, which on its own is hearty, soothing, and packed with flavor.
(Chun likes to serve it with caramelized kimchi over steamed rice.).The stew recipe yields about eight to ten servings.The sandwich recipe that follows it is a perfect way to use up leftovers; for four sandwiches, you'll want to have about 2 cups of stew to work with.. Cook Mode.
Short Rib Stew with Caramelized Kimchi.low-sodium soy sauce.
, thinly sliced, plus more for serving.
beef short ribs.Stir in lemon juice, 1/2 teaspoon salt, and a few grates of nutmeg.
Cover and keep warm over low.. Place pike and scallops in a medium bowl.Freeze until very cold, about 15 minutes.
Transfer to a food processor, and process until very finely chopped, about 10 seconds.Add egg yolks, egg, softened butter, 1 tablespoon salt and 2 teaspoons roasted garlic.
(Editor: Compact Cups)