We all have our vices and peccadilloes, don’t we? My daughter loves beautiful (and often very expensive) clothes and accessories. I’d try to talk her out of it, but I get the hand-me-downs, and since I DON’T like shopping for clothes, it works for both of us.
One of my obsessions, no surprise I’m sure, is cookbooks. Although I’ve learned some discernment even there. There are a few “celebrity” chefs that have published many cookbooks but never actually test the recipes (I'll get in trouble if I name them here. I know they’re entertaining, but test the recipes!)
So unless it’s a tried and true cookbook or I trust the chef, I pass.
I trust Sheldon Simeon. Sheldon is a Philippino cook who grew up in Hawaii and just published his first cookbook. Yum.
So while beef stew isn’t exactly seasonal in 94 degree weather, I always share with you what I try in the moment.
1 pound boneless short rib, cut into 1½-inch cubes
2-inch piece fresh ginger, peeled and minced
2 bay leaves
1 pound brisket, cut into 1½-inch cubes
1 teaspoon kosher salt
1 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons neutral oil
½ medium yellow onion, finely chopped
½ cup celery leaves, finely chopped
4 cloves garlic, minced
2 tablespoons soy sauce
1 (6-ounce) can tomato paste
4 cups beef broth
2 large carrots, cut into ¾-inch pieces
2 celery stalks, cut into ¾-inch pieces
1 large sweet onion, roughly chopped
1 large baking potato, peeled and cut into
In a medium bowl, season the short rib and brisket with the salt and pepper, then toss in the flour to coat.
In a large pot or Dutch oven, heat the oil over medium-high heat until shimmering-hot. Add the beef and brown on all sides, about 8 minutes total. Stir in the yellow onion, celery leaves, and Garlic. Reduce the heat to low and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes. Stir in the soy and tomato paste. Add the broth, ginger, bay leaves, carrots, celery, sweet onion, and potato. Increase heat and bring to a boil, then reduce the heat, cover and simmer until the beef is extremely tender, about 1.5 hours.
Check on it occasionally to make sure it hasn’t come back up to a boil.
Remove from the heat and let it sit, covered, at room temperature for 2 to 3 hours before serving. Even better, let it chill in the fridge overnight. Reheat until warmed through.
Here’s the trust part; Sheldon recommends serving this with a dollop of mayonnaise and a squirt of hot sauce on top. Mix in before you serve.
I gave those instructions the side-eye and almost didn’t do it. Do it. Trust Sheldon.
Trust me :)