Recipe by Stephanie Izard
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5 hours, 30 minutes
2 tbsp. canola oil
4 lb. beef cheeks (silver skin removed) or boneless short ribs
2 cans (13.5 oz. each) coconut milk
1/4 cup fish sauce
1 tbsp. minced garlic
1 tbsp. sambal oelek
2 tsp. finely chopped fresh ginger
Fresh cilantro leaves
1. In a large skillet, heat the oil over high. Season the beef with salt and pepper; working in batches, cook until browned, about 4 minutes per side. Transfer the beef to a slow cooker. Add the coconut milk, fish sauce, garlic, sambal oelek, and ginger. Cover and cook on high until the beef is very tender, about 5 hours.
2. Transfer the beef to a medium bowl. Using 2 forks, shred the beef into bite-size pieces. Stir the shredded beef into the sauce in the slow cooker. Divide the Mashed Blue Cheese Sweet Potatoes among shallow bowls. Using a slotted spoon, top the potatoes with the beef. Sprinkle with cilantro. Serve with the sauce.