Recipe Index

Ingredients

• 1 lb 2 oz shin of beef, cut into medium-sized cubes
• 1 Tbsp. vegetable oil
• 1 stem lemongrass, peeled, bashed and finely chopped
• 1 Tbsp. finely chopped garlic
• 1 Tbsp. minced ginger
• 1 red chilli, finely diced
• 1/2 Tbsp. smoked paprika
• 1 tsp. dried thyme
• 1 tsp. caster sugar
• 2 Tbsp. light soy sauce
• 1 Tbsp. hoisin sauce
• 1/2 tsp. Chinese five-spice powder
• 1 tsp. curry powder
• 1 Tbsp. vegetable oil
• 1 cinnamon stick
• 1 star anise
• 2 stems lemongrass, bashed
• 3 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 14 fl oz coconut water
• 2 bay leaves
• 1 carrot, peeled and cut into 3/4-inch chunks diagonally
• 1 potato, peeled and cut into 3/4-inch chunks
• Dash oil
• 1 baguette
• 1/2 onion, thinly sliced
• Small handful coriander leaves

Method

1. Combine the beef in a large non-reactive bowl with the first measure of vegetable oil, the chopped lemongrass, chopped garlic, ginger, chilli, smoked paprika, thyme, caster sugar, soy sauce, hoisin sauce, five-spice powder and curry powder; mix well, cover and refrigerate overnight, or leave at room temperature for 20 minutes.
2. Heat the second measure of vegetable oil in a large lidded saucepan, add the cinnamon stick, star anise and bashed lemongrass, infuse for 1 minute, then take the pan off the heat and lift the whole spices out and set them aside.
3. Return the infused oil to medium-high heat and fry the marinated beef until browned all over, then lift the beef out.
4. Fry the shallots and the 2 chopped garlic cloves in the same pan until softened, then return the beef to the pan.
5. Pour in the coconut water, add the bay leaves and the reserved whole spices, bring to the boil, then cover and simmer gently for 1 1/2 hours.
6. Uncover and simmer 15 minutes more to thicken the stew, adding splashes of water if it looks dry.
7. Meanwhile, fry the carrot and potato chunks in a dash of oil in a frying pan over medium heat for 5 minutes.
8. Add the fried carrot and potato to the stew and cook for 15 minutes more, until the vegetables are soft.
9. Serve the stew in bowls topped with the sliced onion and coriander leaves, with sliced baguette alongside.

Prep: 12 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data