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

Ingredient Substitutions

• Instead of Beef for braising (Burgundy cut or chuck): pork shoulder, lamb
• Instead of Garlic cloves: garlic paste
• Instead of Yellow onion: shallot
• Instead of Carrots: turnip, sweet potato
• Instead of Fresh ginger: ginger paste
• Instead of Lemongrass: dried lemongrass leaves
• Instead of Thai basil: sweet basil
• Instead of Fish sauce (nuoc mam): tamari + lemon juice
• Instead of Five-spice blend: cinnamon + star anise + clove
• Instead of White sugar: cane sugar
• Instead of Tomato paste: tomato puree
• Instead of Beef broth: vegetable broth
• Instead of Coconut water: diluted coconut milk
• Instead of Vegetable oil: peanut oil, sunflower oil
• Instead of Annatto seeds: turmeric powder (for color)
• Instead of Star anise: badiane
• Instead of Cinnamon stick: ground cinnamon (½ tsp)
• Instead of Black pepper: white pepper
• Instead of Fresh red chili: chili flakes

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Tablespoon (measure)
• Teaspoon (measure)
• Small skillet
• Dutch oven or large pot
• Fine sieve or strainer (optional)
• Ladle or wooden spoon

Critical Steps — Do Not Skip

• Marinate the beef with the aromatics for at least 30 minutes.
• Properly prepare the annatto oil without burning it.
• Brown the meat to develop the fond.
• Simmer over low heat for at least 1 hour to tenderize the meat.

Chef Tips from the Video

• Use beef from a high‑collagen cut (chuck, shoulder) to ensure a melt‑in‑your‑mouth texture.
• Add a small kaffir lime leaf at the end of cooking for extra aroma.
• Serve with jasmine rice lightly scented with lime for enhanced flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat the day before for an even stronger flavor.
• Annatto oil can be prepared and stored for 1 week in the refrigerator in an airtight jar.
• The dish reheats very well in the oven at 150°C for 20 minutes.