Beef braised with lemongrass

Beef braised with lemongrass

Bu kho xa

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g lean beef, (e.g. trimmed chuck, blade or round)
2 tablespoons fish sauce
1 tablespoon dark soya sauce
1 tablespoon sugar
3 garlic cloves, smashed and chopped
1 thick slice ginger, smashed and chopped
1 teaspoon five-spice powder
2 stalks lemongrass
2 tablespoons vegetable oil
4 shallots
or 1 small brown onion, finely chopped
2 carrots, thinly sliced, (optional)
50g roasted peanuts, roughly crushed

Method

  1. Cut the beef into cubes and marinate well in a mixture made up of the fish sauce, soya sauce, sugar, garlic, ginger and five-spice powder. Cut the lemongrass into 5 cm lengths, bruise the pieces with a cleaver and put them in the bottom of a saucepan or a Chinese claypot of the kind you can use on top of the stove. Heat oil in a heavy pan and sauté the shallots and carrot until the shallots are soft then lift the beef out of its marinade and add it, sautéing until the beef is sealed.
  2. Put the contents of the pan in the saucepan or claypot on top of the lemongrass, add the remainder of the marinade and water just to cover the beef, put on the lid and simmer, stirring occasionally until the beef is tender (at least an hour, possibly two depending on the cut of meat). When done remove the lid and cook on high heat until the liquid has reduced a little, if necessary. Stir in enough of the peanuts to make a thickish sauce, bring back to the boil and serve with the rest of the peanuts sprinkled over the top.
  3. The dish may also be cooked in an earthenware casserole in an oven at low heat. Keep checking the liquid level and stir in the peanuts at the end.
Tags:
SBS
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