We don’t all have 8 hours during which to slowly simmer beef for pho tacos. This 2-to-2½-hour version of braised beef chuck, inspired by the tacos from Xoia, takes considerably less time, and offers a similarly delicious payoff.
|3||tablespoons canola oil|
|1½||pounds beef chuck, cut into 2-inch pieces|
|3||cups beef stock|
|1||bunch cilantro, stems only|
|1||tablespoon star anise|
|3||whole cinnamon sticks|
|½||tablespoon cardamom pods|
|½||tablespoon Asian fish sauce|
|8||corn tortillas (6 inches each)|
|2||tablespoons chopped fresh cilantro|
|½||red onion, finely chopped|
|Sriracha (for serving)|
1. In a large flameproof casserole over medium-high heat, heat 2 tablespoons of canola oil. Brown the beef for 5 minutes without moving. Turn and brown the other sides.
2. Add the beef stock, cilantro stems, anise, cinnamon, cardamom, sugar, and fish sauce. Bring to a boil, lower the heat, and cover the pan. Simmer for 2 to 2½ hours, until meat is tender when pierced with fork.
3. Use tongs to transfer the beef to a plate, leaving the
liquid in the pot. Let the beef cool. Shred it.
4. In a skillet over medium-high heat, heat the remaining 1 tablespoon of oil. Add the beef and about ½ cup of the cooking liquid. Cook for 5 minutes.
5. Use a heavy-based skillet to heat the corn tortillas one at a time until warm and pliable. Place some of the beef on each one and top with cilantro, red onion, and sriracha.