This evening, we made the recipe that's on the cover of Food & Wine Magazine (April 2012). It was totally worth the 2.5 hours of cooking required. I can't wait to eat leftovers tomorrow.
- It's an easy recipe but just takes a long time to cook (simmer) the beef chuck.
- This was the first time I'd cooked with lemongrass, and I didn't realize how tough the stalk is. Cutting it definitely requires a sharp knife.
- Next time, we'll put in the carrots 30 minutes into the cook time since they were softer than we like.
- We didn't reduce the sauce, preferring more of a soup.