Kim Thuy’s Lemongrass Beef Stew with Daikon Salad
Ингредиенты
- 1 beef chuck roast, with the bone, about 3 lbs (1.4 kg)
- 3 tablespoons (45 ml) canola or olive oil
- 1 tablespoon (15 ml) Indian curry powder or turmeric
- 4 stalks fresh lemongrass
- 1 onion, cut into thick wedges
- 2 carrots, cut into chunks
- 2 tomatoes, cubed
- 4 cups (1 litre) water
- Salt and pepper
- 1 small daikon (or 1/2 medium), peeled and cut into julienne
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) water
- 1/2 teaspoon (2.5 ml) sugar
- Thai basil, to taste
- Salt and pepper
Инструкция
- Remove bone from meat and keep bone aside for stew (see note). Remove most fat, if needed, and cut meat into cubes.
- In a large pan, brown bone in 30 ml (2 tablespoons) of oil. Set aside on a plate.
- In the same pan, brown meat cubes, half at a time. Season with salt and pepper and sprinkle with curry powder. Set aside on a plate.
- Cut lemongrass stalks in half lengthwise. Crush lightly with the blade of a knife.
- Brown lemongrass, onion and carrots in remaining oil (15 ml / 1 tablespoon). Add tomatoes, water, meat and bone. Bring to a boil. Cover and simmer over low heat for about 1 hour and 30 minutes or until meat is fork tender and sauce has thickened. Remove bone. Adjust seasoning.
- Serve with a piece of baguette bread or rice vermicelli and daikon salad.
