Serving: 4 portions
Preparation: 20 minutes
Cooking: 50 minutes
Total: 70 minutes
Ingredients
- ¼ cup Ginger, chopped
- ⅛ cup Fish Sauce
- ⅛ cup Sugar
- ⅛ cup Garlic, chopped
- 2 stalks Lemongrass, finely chopped
- 2 stalks Lemongrass, cut into 10 cm sticks and smashed
- 800g Beef Shank, diced into 5 cm pieces (can be replaced by short ribs)
- ⅛ cup Cooking Oil
- 4 cups Beef Stock
- ⅜ cup Shallots, roughly chopped
- ⅛ cup Tomato Paste
- 3 Star Anise
- 1 stick Cinnamon
- 1 cup U.S. Black Beans, cooked & drained
- 2½ cups Carrots, peeled and cut into 2-3cm. pieces
- 1 cup Onions, cut into 2x2cm. cubes
For Serving:
- Ground Black Pepper
- Crispy Baguette and/or Pho Noodles
- Red Onions, thinly sliced
- Spring Onion, cut into 2cm. sticks
- Coriander Sprigs
- Thai Basil
- Lime Wedges
Directions
- In a bowl, combine ginger, fish sauce, sugar, garlic, and chopped lemongrass.
- Add the diced beef shank and coat them well.
- Cover with plastic wrap and refrigerate for a minimum three hours or overnight.
- Drain the meat and pat dry with kitchen paper or a clean tea towel.
- In a heavy pot or frying pan, heat oil until medium hot.
- Roast the beef in batches and set aside until all is well browned.
- Discard the excess fat.
- Return all the browned beef into the same pot and add beef stock, tomato paste, shallots, star anise, cinnamon, and lemongrass sticks.
- Turn the heat to high and bring the stock to a boil, then turn the heat to low and cook partially covered until the meat is very tender, around 2-3 hours.
- Turn the heat to medium high and add carrots, onion and, U.S. black beans.
- Bring again to a boil, cover, and turn the heat to medium-low. Cook until the vegetables are tender.
- For serving, remove the lemongrass stalks and ladle the stew into large bowls.
- Top with ground black pepper and garnish with red onion slices, spring onions, coriander, Thai basil, and lime.
- Serve with a baguette on the side.
