Ingredients
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1 stalk lemongrass, cut into 2 inch pieces and bruised
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3 tablespoons fish sauce
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1 1/2 teaspoons Chinese five spice powder
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1 1/2 teaspoons brown sugar
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2 1/2 tablespoons minced ginger
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1 bay leaf
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3 tablespoons vegetable oil
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1 medium onion, chopped
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2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
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1/2 teaspoon salt
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2 star anise
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3 cups water
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Thai basil
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cilantro
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1 lb carrot, peeled,cut into 1 inch chunks
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2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
Instructions
- Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
- Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
- Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
- If sauce is too thick, add a bit of water.
- Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
- Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
- Add carrots and simmer for another 45 minutes until beef and carrots are tender.
- Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
- Taste great with steam rice or French bread.