INGREDIENTS
5
lbs Short ribs or 2 1/2 pounds grass fed beef brisket or chuck, bone-in roast
1
Bay leaf
1 lb
Carrots
1
large stalk Lemongrass
2 1/2 tbsp
Peeled and microplaned fresh ginger
2 cups
Tomatoes, canned
1
Yellow onion
2 tbsp
Applesauce
1 cup
Bone broth
3 tbsp
Red boat fish sauce
1
Kosher salt
1 1/2 tsp
Madras curry powder
2
Star anise, whole
1/2 tsp
Ghee