Saigon Beef Stew with Lemon Grass and Anise
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
3 tablespoons vegetable oil
2 tablespoons annatto seeds
2 tablespoons chopped shallots
½ tablespoon chopped garlic
2 pound beef chuck roast, cut into 1 ½ inch cubes
3 cups boiling Knorr® Chicken Base, prepared
2 stalks lemon grass, lightly crushed with the back of knife, cut into 3 inch pieces
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
4 whole star anise (Toasted and Ground)
1 tablespoon curry powder
2 teaspoons chopped fresh red chiles, or dried chilies, to taste
3 carrots cut on the diagonal into ½ inch rounds (about 3 cups)
¼ yellow onion, sliced paper thin
½ cup Asian basil leaves
Heat vegetable oil in saucepan over moderate heat. When hot, add annatto seeds and remove from heat immediately. (Seeds should foam upon contact but not burn.) Steep about 10 minutes then strain oil and discard the seeds.
Heat half of the annatto oil in a medium pan over moderate heat. Add half of the shallots and half of the garlic and stir until fragrant, about 30 seconds. Add beef and stir until slightly seared, about 5 minutes. Add chicken stock, lemon grass, fish sauce, soy sauce and sugar and bring to a boil. Cook until beef is tender, about 40 minutes, skimming occasionally.
Heat remaining annatto oil in a small saucepan over moderate heat, add remaining shallots, garlic, curry powder, chilies and anise powder and stir until fragrant, about 1 minute. Set aside until ready to serve.
Fifteen minutes before beef is done, add carrots and cook until beef and carrots
are tender. Stir in the spice mixture and transfer to a serving bowl. Garnish with
onions, cilantro and basil.
ACF reserves the right to remove inappropriate comments.