whitepolar

This is a Vietnamese version of the French classic Beef Stew

ngredients (for 4 serves)

700 gram beef briskets (or other stewing parts), cut into chunks

2 tablespoons of fish sauce

¼ tsp of ground white pepper

3 cloves garlic, minced

1-2 teaspoons of Chinese five-spice powder

3 tablespoons of oil

2 tablespoons of Annatto seeds

1 black cardamom

1 cinnamon stick

2 pieces of star anise

2 big red tomatoes, quartered and seed removed

2 medium carrots cut into pieces

Around 250 ml of red wine

Water or beef stock (optional)

Extra salt and white pepper to taste

Extra Sugar to taste (optional)

Method

1. To make the annatto flavoured oil: Heat the oil in a wok, stir-fry the annatto seeds

quickly till the oil turns to red color. Remove from heat, strains and discard seeds.

2. Marinade the beef with half of the oil, fish sauce, five-spice powder, garlic and white pepper for at least 1 hour.
3. Heat the remaining oil in a heavy bottom pan, add the beat and stir fry until browned all over and the water in the pan slightly reduced.
4. Add red wine. Simmer over low heat, uncovered for around 10-15 mins. Add black cardamom, cinnamon, star anise and tomatoes. Braise, uncovered until the beef is tendered, around 45 mins – 1 hours (You can use the pressure cooker for this –cooking time will vary). Add little water if the level of water in the pan is too low. Add carrots in the last 10 mins of cooking, simmer until cooked.
5. Remove from the heat. Discard all the spices. Serve hot with plain rice or freshly baked bread.



Original post at:

http://anhsfoodblog.blogspot.com/200...onnection.html