Vietnamese-style beef stew
Prep time: 45 mins.
Cooking time: 2 - 3 hours

This is a Vietnamese take on the classic Chinese braised beef. Works really well with an inexpensive cut of beef. Please don't give in to the temptation of using your pressure cooker, as the recipe is so simple that you need to taste it in all its glory! Wonderful with good quality and slightly sticky steamed rice.

We cooked this in my mother's kitchen for one of our family gatherings, celebrating all the February and March birthday celebrants. Had switched recipes in the car because of unavailability of ingredients for our original fish menu, and naturally was apprehensive since it was the first time to cook it. But it worked out beautifully as we followed the directions (almost) to the letter (we didn't have enough lemon grass and we omitted the chilis because of the kids). Judging by the empty casserole, the dozen that partook obviously enjoyed it.

You need:
Fresh lemon grass stalks, 6 pieces
Groundnut oil (or coconut oil), 2 tbsps.
Beef (brisket or shin), cut into 2-inch cubes
Spring onions, 4 pieces, cut on a slight diagonal in 2-inch lengths
Small onion, 1 piece, coarsely chopped
Fresh ginger, 6 slices
Garlic, 6 cloves, lightly crushed
Red chili, 2-3 tsps., crushed and dried
Carrots, 450 g (1 lb.), peeled and cut on a slight diagonal in 2-in chunks

For braising sauce:
Homemade chicken stock, 900 ml (1.5 pints)
Rock sugar or granulated sugar, 75 g (3 oz.)
Light soy sauce, 3 tbsps.
Dark soy sauce, 2 tbsps.
Shaoxing rice wine or dry sherry, 3 tbps.
Star anise, 4 pieces
Five-spice powder, 2 tsps.
Tomato puree, 2 tsps.
Salt, 2 tsps.
Black pepper, 1 tsp., freshly ground

To garnish:
Fresh basil, 6 tbsps., coarsely chopped
Fresh mint, 2 tbsps., coarsely chopped

Directions:

* Peel off the tough outer layers of the lemon grass stalks, leaving the tender, whitish center. Crush with the flat of your knife and cut into 3-in pieces.

* Heat a wok or large frying pan, add the oil, and when it is very hot and slightly smoking, add half the beef. Fry for about 10 minutes until browned all over, remove and set aside. Do the same with the remaining beef.

* Pour off most of the excess oil from the wok, leaving about 2 tablespoons. Add the lemon grass, spring onions, onion, ginger, garlic and dried chili and stir-fry for 5 minutes. Transfer this mixture to a large casserole or saucepan. Add the browned beef and all the ingredients for the braising sauce.

* Bring to the boil, skim off any fat from the surface, then turn the heat to a low simmer. Cover and braise for 1 1/2-2 hours.

* Add the carrots and continue cooking for 30 minutes, until the beef and carrots are tender. Remove the beef and carrots with a slotted spoon and set aside. Turn the heat up high and boil the liquid rapidly for 15 minutes, until reduced and slightly thickened.

* Garnish with the chopped basil and mint and serve immediately. This dish can also be left to cool and reheated later, garnished and served.

From Ken Hom's Vietnamese-style beef stew, Foolproof Asian Cookery, pp. 76-77.

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