VIETNAMESE BEEF & LEMONGRASS STEW Tutorial

Serves for 6 pax
Prepare 30 minutes
Cook duration 3hrs 25minutes

1 kg beef cut into 4cm pieces
2 tbs canola oil, divided
1 brown onion, nicely diced
2 tbs thinly cut lemongrass
1 tbs thinly cut garlic
1 tbs thinly cut peeled ginger
70g cup of tomato paste
2 whole star anise
1L cups of salt-reduced beef stock
2 carrots, peeled & chopped (2cm)
1 turnip, peeled & chopped (2cm)
1 tbs fish sauce
375g dried stick noodles
half cup of coriander leaves & tender stems
half cup of basil leaves
1 lime, cut into wedges

1. Set on the oven temperature 160°C & 140°C of fan forced to heat up. Rubs plenty of salt & pepper altogether on the beef. Using medium to high heat to heat up a large ovenproof saucepan (heavy-based). +1 tbs of the oil, then half the beef. While cooking flipping is needed until the beef is brown (about 6 mins). Get those beef to a plate. With the remaining oil, cook another half of beef.

2. Add onion, garlic, ginger & lemongrass to the pan frying it until onion soften with a medium heat.

3. Put on tomato paste. Stirs it for 2 minutes until it starts to stick to base of pan. Mix in stock & star anise, scraping up brown bits from base of pan. Putting beef back to the pan & bring to a simmer. Cover & move to oven for baking 2½ hrs.

4. Bake uncovered with the carrots & turnip until beef is fork-tender (about 30mins). Scoop off any fat surface to the top. Put in fish sauce stir & season.

5. With a salted boiling water in a big pot, cook noodles (about 4 mins). Divide noodles among 6 bowls after drained. Serve with coriander, basil & lime after filling stew over noodles.