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1
Heat oven to 325 degrees. Season meat with salt and pepper. Heat oil in a large ovenproof pot with a tight-fitting lid. Working in batches brown beef all over, removing each piece when done. Add oil as needed.
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2
Add all meat back to pot. Add wine and vinegar and bring to a boil, scraping up browned bits. Add soy sauce and sugar then the stock. Add star anise, ginger, garlic, chili peppers, and mushrooms and bring to a boil. Return beef to pot and add lime zest. Add water to cover meat. Cover, transfer to oven.
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3
Check pot after 1 hour. Turn over pieces of short rib and stir meat. Cover again and cook 1 hour more, or until meat is tender.
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4
Move pot to stove top. Simmer on medium heat with lid off to reduce liquid. Cook for 30 minutes.
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5
To eliminate fat: Depending on your cut of meat, the stew can be very greasy. You can spoon off the fat or poor cooled sauce into a fat separator to remove fat. Alternatively, place pot in refrigerator overnight. Scrape off fat the next day.
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6
Before serving, reheat the stew and cook without the cover to reduce the sauce a little. At the same time, boil vegetables in a large pot of water for 20 minutes. The vegetables are boiled separately to make sure they do not overcook and retain their color. In addition, raw daikon tends to have a very strong flavor that I don't like in the stew. The boiled daikon is mild.
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7
Add boiled vegetables to stew. Serve with fresh hot rice or noodles. Also try it with a sprinkling of chopped green onion and a squeeze of lime.
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8
Leftovers make a delicious noodle soup. Bring a pot of water to a boil. Add noodles. When the noodles are almost done, throw in a large handful of fresh spinach. Cooked until wilted, then drain noodles and spinach. Toss with enough sesame oil to coat noodles (1/4-1/2 tsp). Add meat and meat sauce. Pour hot water or chicken stock to cover the noodles and stir. Add soy sauce, meat sauce, chopped green onion, and/or lime to taste. This noodle soup is awesome with a big helping of chili sauce.
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9
Slurp.
