Vietnamese Braised Beef

Ingredients

• 1,5 kg Beef for braising (Burgundy cut or chuck) (cut into large cubes of 3‑4 cm)
• 4 pcs Garlic cloves (finely minced)
• 1 pcs Yellow onion (quartered then finely sliced)
• 2 pcs Carrots (cut into 1.5 cm pieces)
• 30 g Fresh ginger (sliced into 3 mm strips then diced into 2 cm cubes)
• 1 tige Lemongrass (white part, sliced into thin rounds then coarsely chopped)
• 1 bouquet Thai basil (whole leaves for garnish)
• 3 c. à soupe Fish sauce (nuoc mam) (divided, 2 tbsp in the marinade, 1 tbsp during cooking)
• 1 c. à café Five-spice blend
• 1 c. à soupe White sugar
• 2 c. à soupe Tomato paste
• 500 ml Beef broth (prepared or diluted stock cube)
• 500 ml Coconut water (or replace with additional beef broth)
• 5 c. à soupe Vegetable oil (4 tbsp for annatto oil, 1 tbsp for cooking)
• 1 c. à café Annatto seeds (to color and flavor the oil)
• 1 pcs Star anise
• 1 pcs Cinnamon stick
• 1 c. à café Black pepper (to taste)
• 1 pcs Fresh red chili (sliced, optional for heat)

Instructions

1. Prepare the aromatics

   Finely mince the 4 garlic cloves, thinly slice the quarter onion, cut the carrots into 1.5 cm pieces, slice the white part of the lemongrass into thin rounds then coarsely chop, cut the ginger into 3 mm strips then dice into 2 cm cubes.

   Time: PT15M

2. Marinate the beef

   In a bowl, place the beef cubes, add 1 tbsp minced garlic, 1 tbsp brunoised onion, 1 tbsp sugar, 2 tbsp fish sauce and 1 tsp five-spice blend. Mix quickly and let rest for 30 minutes at room temperature.

   Time: PT30M

3. Prepare the annatto oil

   Heat 4 tbsp vegetable oil in a small pan over low heat. Add 1 tsp annatto seeds and let infuse for 3‑4 minutes without letting the seeds burn. Strain the oil using a sieve and set aside.

   Time: PT5M

4. Sauté the aromatics

   In the pot, add 1 tbsp annatto oil (or vegetable oil), heat over medium heat. Add garlic, onion, star anise, cinnamon stick, ginger and lemongrass stalks. Sauté for 1 minute while stirring constantly.

   Time: PT5M

5. Sear the meat

   Add the marinated beef pieces to the pot. Brown on all sides for 4‑5 minutes.

   Time: PT5M

6. Add the liquids

   Pour in the beef broth, coconut water, tomato paste and the remaining tablespoon of fish sauce. Add black pepper. Bring to a boil.

   Time: PT5M

   Temperature: 100°C

7. Simmer the beef

   Reduce heat to low, partially cover and simmer for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: 90°C

8. Add the carrots

   Stir in the carrot pieces and continue cooking for an additional 30 minutes until the meat is very tender and the carrots are meltingly soft.

   Time: PT30M

   Temperature: 90°C

9. Finishing and serving

   Remove the star anise, cinnamon stick and large pieces of lemongrass. Taste and adjust seasoning (salt, sugar, fish sauce). Sprinkle with Thai basil leaves and red chili slices if desired. Serve hot with steamed white rice or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g