Food Network Magazine - (03)March 2020

COCONUT GRITS WITH VIETNAMESE SHORT RIBS
ACTIVE: 1 hr I TOTAL: 3½ hr I SERVES: 4

I SERVES: 4

FOR THE SHORT RIBS
3 pounds bone-in short ribs (8 or 9)
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
6 cloves garlic, smashed
3 shallots, chopped
1 3-inch piece fresh ginger, sliced
1 stalk lemongrass, trimmed, cut into
3-inch pieces and smashed with the
flat side of a knife
1 cinnamon stick, broken in half
3 star anise pods
2 tablespoons soy sauce
3 tablespoons packed light brown sugar
3 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon fish sauce
1 tablespoon chili-garlic sauce

FOR THE GRITS
1 14-ounce can unsweetened
coconut milk
Kosher salt
1 cup old-fashioned grits (not instant or
quick-cooking)
Pickled vegetables, for topping (see right)
Torn fresh cilantro and/or mint, for topping

1. Make the short ribs: Preheat the oven to 325 ̊. Toss the short
   ribs with the five-spice powder and a generous pinch each of
   salt and pepper. Heat the vegetable oil in a large dutch oven
   over medium-high heat. Add the short ribs and cook, turning, until
   browned, 10 minutes. Remove to a plate and spoon off all but a thin
   layer of the drippings. Add the garlic, shallots, ginger, lemongrass, cinnamon and star anise
   to the pot and cook, stirring, until the garlic and shallots are softened, about 3 minutes.


2. Stir 2½ cups water, the soy sauce, 2 tablespoons each brown sugar and rice vinegar,
   1 tablespoon fish sauce and the chili-garlic sauce into the pot. Return the short ribs to the
   pot in a single layer. Bring to a simmer, then cover the pot and transfer to the oven. Bake
   until the meat is very tender, adding up to ½ cup more water if the pot is too dry, about
   2½ hours.


3. Remove the short ribs to a plate; discard the bones. Strain the liquid through a
   fine-mesh sieve into a small bowl or fat separator. Skim or pour off any excess fat, then
   pour the liquid into a large skillet. Add the remaining 1 tablespoon each brown sugar
   and rice vinegar and the remaining 1 teaspoon fish sauce. Bring to a simmer and cook
   until slightly thickened, 5 to 10 minutes. Return the short ribs to the skillet and continue
   to cook, turning often, until glazed, 4 to 8 minutes.


4. Meanwhile, make the grits: Combine the coconut milk, 2½ cups water and 1 teaspoon
   salt in a medium saucepan and bring to a simmer over medium-high heat. Gradually add
   the grits, whisking constantly. Reduce the heat to medium low and cook, stirring often
   with a wooden spoon, until tender, 15 to 20 minutes. If the grits seem too thick, thin with
   water, 1 to 2 tablespoons at a time.


5. Divide the grits among 4 shallow bowls. Top with the short ribs and pickled vegetables.
   Sprinkle with cilantro and mint.

1.Combine 4 cups water and 1 teaspoon salt

in a medium saucepan and bring to a simmer

over medium heat. Gradually add the grits,

whisking constantly. Reduce the heat to

medium low and cook, stirring occasionally

with a wooden spoon, until tender, about

20 minutes. If the grits seem too thick, thin

with water, 1 to 2 tablespoons at a time.

2.Stir in the butter and season with pepper.

Remove from the heat and cover to keep warm.

PICKLED VEGETABLES

Peel 2 carrots and ¼ small daikon radish and cut into thin matchsticks. Place in a

medium heatproof bowl. Bring 1 cup each water and distilled white vinegar and

1 tablespoon each light brown sugar and kosher salt to a boil in a saucepan over

medium heat, stirring, until the sugar dissolves. Pour over the vegetables. Let cool

slightly, stirring occasionally. Cover and refrigerate at least 2 hours or overnight.

MARCH 2020 ●FOOD NETWORK MAGAZINE 75

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BASIC OLD- ASHIONED GRITS

ACTIVE: 10 min I TOTAL: 35 min

Kosher salt

1 cup old-fashioned grits

(not instant or

quick-cooking)

2 tablespoons unsalted

butter, cut into pieces

Freshly ground pepper