Vietnamse Beef Stew
Braised beef is a dish that many people love and choose to enjoy. Soft, fragrant beef, evenly absorbed with spices and herbs mixed in a strong sauce are the things that make this dish attractive. Braised beef has received a lot of favor from food lovers, not only in its delicious taste but also in the nutritional value of this dish. In 100g of beef, there are 28g of protein and a lot of vitamins B12, B6, minerals carnitin, potassium, zinc, magnesium, iron, providing 280kcal of energy, twice as much as fish and many other animal meats. That is also the reason, this dish is gradually popular in many restaurants, eateries, home kitchens... What could be more wonderful than enjoying the soft, fragrant braised beef, imbued with spices after a working day? hard work and stress.
Beef brisket - 1kg
Carrot - 300g
Onion - 300g
Ketchup - 100g
Chili sauce - 50g
Curry powder - 5g
Chinese five-spice powder - 5g
Lemongrass - 60g
Blanch beef in boiling water, then cut into small pieces about 40g.
Marinate beef with 100g ketchup, 50g chili sauce, 60g cinnamon chili sauce, 20g oyster sauce, 10g white skullcap pepper, 2g turmeric powder, 2g curry powder, 20ml cashew oil. Mix everything well and marinate for 30 minutes.
Put cooking oil in a pan, saute 30g minced galangal root, 60g lemongrass cut into pieces, 20g minced purple onion, 10g minced garlic. Then add the marinated beef to the island until the beef is hunted again. Stir-fry briefly.
Put the pot of water on the stove, then add 15g of salt, 20g of monosodium glutamate, 65g of rock sugar, 30g of oyster sauce. Next, you add the stir-fried beef with 3 clove buds, 2 star anise flowers, 3g cinnamon, 3g skullcap pepper, 1 cardamom, 3 fragrant leaves. Cook in 1,5 hours.
Add the boiled carrots and onions to the beef stock pot. Finally, you add 50ml of diluted tapioca starch. Boil the mixture for 5 minutes then turn off the heat.
Cover and cook in the preheated oven until beef is tender. Garnish with cilantro.