Vanessa Baxter's Hearty Beef with Lemongrass and Star Anise
Hearty Beef with Lemongrass and Star Anise
650g beef topside, cut into small chunks
salt and pepper
1 Lemongrass stem, grated or very finely chopped
1 long red chilli, chopped
1 small red chilli, chopped
2cm knob ginger, chopped
4 shallots, peeled and chopped
3 garlic cloves, peeled and crushed
3 star anise
1 tsp five spice
1 cinnamon stick
1 can tomatoes, whole
1 Tbs fish sauce, or to taste
1 Tbs sugar
1/2 tsp salt
1 large carrots, cut into chunks
2 potatoes, peeled and cut into chunks
Toss the beef in the salt and pepper to season.
Place the lemongrass, chilli, ginger and shallots and garlic into a small food processor and process to combine.
Heat the oil in a heavy based pan and gently fry the paste to release the aromas. Around 3 minutes.
Add the beef to the pan and cook on a medium to high heat to brown the meat. Around 8-10 minutes. Stir in the star anise. five-spice and cinnamon. Add the tinned tomatoes, fish sauce, sugar, salt and 1 litre of water.
Simmer for about 1.5 hours until the beef is tender. Add in the potatoes and carrots and simmer for another 20 minutes to cook through.
Tip: You can cook the meat in a pressure cooker for 30 minutes, then release the steam and add the vegetables and simmer for the final 20 minutes to cook through. You will not need the full 1 litre of water for the pressure cooker - 500ml should do!
Tip: You can pop the stew into a baking dish and cover and slow cook in a 150C oven for 2 hours.
Tip: Serve with flat rice noodles; baguette or rice!