SPICYBEEF STEW WITH NOODLES
You can use vermicelli (rice sticks if you're used to Vietnamese restaurant language) or egg noodles too, if that's your thing!
INGREDIENTS
BY MEAT:
2 to 2 pounds boneless brisket
(cut into 1½-inch pieces)
2 cloves garlic (chopped)
3 tablespoons ginger (chopped)
5 tablespoons fish sauce
2½ teaspoon five-spice powder
1½ teaspoon sugar
FOR RAGOT REST:
3 tablespoons of oil
1 lemongrass stalk (cut into 3-inch lengths, after removing all hard wood)
2 lemongrass stalks (chopped, remove all hard wood)
8 cloves garlic (chopped)
1 onion (thinly sliced)
4 tablespoons of ingredient
8 glasses of water
2 cups pure coconut milk /juice
anise 2 star
1 teaspoon ground black pepper
1 teaspoon flavorer
1 teaspoon ground annatto (optional)
1 tablespoon paprika
8 large carrots (peeled and dig 1½-inch pieces)
1 teaspoon salt
3 tablespoons soy
3 tablespoons chili oil (or to taste)
big rice noodles or egg noodles
cup coarsely chopped fresh coriander leaves
1/2 cup Thai basil leaves
1/2 cup thinly sliced raw onion
Slice of lime
INSTRUCTIONS
1.Marinate the meat first. Toss beef with garlic, ginger, fish sauce, five spice powder and sugar until each bit is evenly coated. Marinate for half-hour .
2.Then heat 3 tablespoons of oil during a large saucepan or Dutch oven over high heat. Add lemongrass stalks and let the oil infuse for 1 minute. Then add the chopped lemongrass and garlic. Cook for two minutes.
3.Add onions and cook until transparent. Then add all the meat to the pan and brown evenly on all sides. Add ingredient .
4.Stir and cook uncovered for five minutes. Add water, coconut water, star anise, black pepper, flavorer , annatto and paprika. Bring mixture to a boil, reduce heat to medium-low and simmer, covered, for 1 hour.
5.After an hour, add the carrots, salt, soy and chili oil. Simmer another 40 minutes.
6.To serve, discard the massive lemongrass stalks and pods of star anise that you simply can fish. Cook your noodles consistent with package directions, transfer to a bowl and pour soup over them.
7.Garnish with coriander, Thai basil and raw onions, and serve with a lime wedge on the side.
