Hanoi braised beef with red wine

Hanoi braised beef with red wine

Sốt vang

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A real winter warmer from the capital, where the temperature can drop to single digits in the months of December to February. The use of red wine in this dish clearly shows the French influence on food from what was, in colonial times, the region known as Tonkin.

Serve with crusty Vietnamese baguettes or rice vermicelli.

Ingredients

Quantity Ingredient
1kg beef topside, diced
5 garlic cloves, finely chopped
2 tablespoons fish sauce
1 tablespoon vegetable oil
1 onion, finely diced
3cm fresh ginger, thinly sliced
150ml red wine
1 cinnamon stick
5 tomatoes, peeled, seeded and chopped
1/2 teaspoon salt
1/3 teaspoon freshly cracked black pepper
3 carrots, cut into chunks
Chilli sauce, to serve

Method

  1. Marinate the beef in the garlic and half the fish sauce for about 30 minutes.
  2. Heat the oil in a large frying pan over medium heat. Sauté the onion for 3–4 minutes, or until translucent. Add the beef and ginger and cook for 8–10 minutes, until browned all over. Pour in the wine and simmer until the liquid has reduced by two-thirds.
  3. Now stir in the remaining 1 tablespoon fish sauce, the cinnamon stick, tomatoes, salt, pepper and 1 litre water. Bring back to the boil, then reduce the heat and simmer for 11/2 hours, or until the beef is tender.
  4. Add the carrot and cook for a further 20 minutes, or until the carrot is tender.
  5. Serve with the chilli sauce on the side.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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