Oil, for frying
1/4 cup buttermilk
Flour, for dredging
2 tablespoons olive oil
3 carrots, roughly chopped
3 stalks celery, roughly chopped
3 cloves garlic, roughly chopped
3 sprigs thyme, roughly chopped
2 shallots, roughly chopped
1 onion, roughly chopped
One 6-ounce can tomato paste
1 cup red wine
8 cups veal or beef stock
2 tablespoons fish sauce
1 stalk lemongrass
1/2 can cola
Olive oil, for frying
1/4 cup salt
1/2 teaspoon cumin
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon freshly ground black pepper
2 pounds boneless short rib (if bone in, get 4 pounds)
1 1/2 cups queso fresco or queso blanco cheese, shredded
1 loaf Cuban bread
8 ounces arugula
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