Friday, September 03rd 2010

Thit Bo Kho-Spicy Beef Stew

3 1/2 lbs chuck
2 onions; peeled and finely chopped
5 garlic cloves; peeled and finely chopped.
12 shallots; peeled and left whole
1 stalk lemongrass
7 tablespoons vegetable oil
6 tablespoons yellow bean sauce
1 teaspoon chili powder
4 star anise
1/2 stick cinnamon
1/2 teaspoon black peppercorns
2 tablespoons sugar

Cut the beef into one inch cubes.

Cut the lemon grass into one inch sections, discarding the dry top part. Crush with the side of a knife or kitchen mallet.

Heat 3 tablespoons of oil in a non-stick frying pan over a medium-high heat.

Add the onions, garlic and shallots, and fry for about 2 minutes. Then toss in the lemon grass and continue to frying and stirring, until the onions are slightly browned. Remove from heat and take out shallots and set aside.

Heat the remaining 4 tablespoons oil in a large non-stick frying pan over a high heat. When hot, quickly fry the meat cubes in batches, turning to brown them all over. Remove with a fork or slotted spoon.

Return all the meat to the large pan. Add 4 cups water and the garlic mix. Coarsely chop the beans in the yellow bean sauce (if not already crushed) and add them too.

Also put in the chili powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil, then cover, lower the heat and simmer gently for 1¼ hours.

Add the reserved shallots, cover again, and simmer for a further 15 minutes.

Remove the lid, increase the heat to medium and cook for a further 15 minutes or until the sauce has thickened a little and the meat is tender. Skim the fat off the top of the stew before serving.