Vietnamese-style Beef Brisket
Who doesn't love a bowl of warm beef stew
on a cold day? This rich take on an old'
classic is from The Passionate Cook: The Very Best of Karen Barnaby, by Karen Barnaby (Whitecap Books, 2004).
- 1-1/2 lb. beef brisket
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 2 1/2 "-thick slices fresh ginger, lightly crushed
- 2 stalks lemongrass,trimmed, cut into 3" pieces
- and lightly crushed
- 2 star anise
- 8 cups water or beef stock
- 1 cup ketchup
- 1/2 tsp sea salt
- 2 medium carrots, peeled and cut into
- 2 " pieces
- 2 medium new potatoes, peeled and quartered
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
1. Cut the beef brisket into 1"pieces. Place in a pot,
cover with cold water or stock and bring to a boil.
2. Simmer for 5 minutes and drain. Rinse under
cold water and pat dry.
3. Heat the oil in a large pot over medium heat.
Brown the beef in batches and remove to a plate.
4. Add the garlic and ginger to the pot and coo}
stirring, until the garlic turns a pale gold.
Add the beef, lemongrass, star anise, water or
stock, ketchup and salt. Bring to a boil, then
reduce to a low simmer.
S. Cover with a lid and cook for 2-112 hours,
until beef is tender, adding water only if the
liquid falls below the level of the beef. The
.stew should be slightly thickened by this point.
If not, cook over medium heat, uncovered,
until it thickens.
6. Increase the heat to medium. Add carrots,
potatoes, fish sauce and oyster sauce.
7. Cook, uncovered, for 112 hour or longer, until,
the vegetables are tender. Taste and adjust
seasoning with salt and fish sauce. This stew i;,
best when allowed to sit overnight to let flavors
intensify. Serves 4 to 6