INGREDIENTS
2
lbs Beef short ribs or chuck shoulder
1
Curly kale
2 cups
Daikon radish* (optional item)
6
Garlic cloves
1 tbsp
Ginger
2
Loose carrots, large
1
Onion, large
1
Yams or sweet potatoes
1 cup
Beef broth
4 tbsp
Tomato paste
2 tbsp
Red boat fish sauce
1/4 tsp
Black pepper, ground
1 tsp
Chili powder
1 tsp
Cinnamon, ground
2 tsp
Curry powder
1 1/2 tsp
Salt, coarse
1 1/2 tsp
Sea salt
2
Star anise pods
2 tbsp
Olive oil