- 4
Ingredients
- 1 1/2 lb. beef brisket
- 1 T vegetable oil
- 1 T minced garlic
- 2 1/2 " thick slices fresh ginger, lightly crushed
- 2 stalks lemongrass, trimmed, cut into 3" pieces and lighly crushed
- 2 star anise
- 8 C. water or beef stock
- 1 C. ketchup
- 1/2 tsp. sea salt
- 2 medium carros, peeled and cut into 2" pieces
- 2 medium new potatoes, peeled and quartered
- 1 T. fish sauce
- 1 T. oyster sauce
Preparation
Step 1
Cut the beef brisket into 1" pieces. Place in a pot, cover with cold water or stock and bring to a boil.
Simmer for 5 minutes and drain. Rinse cold water and pat dry.
Heat the oil in a large pot over medium heat. Brown the beef in batches and remove to a plate.
Add the garlic and ginger to the pot and cook, stirring, until the garlic turns pale gold. Add the beef, lemongrass, star anise, water or stock, ketchup and salt. Bring to a boil, then reduce to a low simmer.
Cover with a lid and cook for 2 1/2 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.
Increase the heat to medium. Add carrots, potatoes, fish sauce and oyster sauce.
Cook, uncovered, for 1/2 hour or longer until the vegetables are tender. Taste and adjust seasoning with salt and fish sauce. This stew is best when allowed to sit overnight to let flavors intensify.