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Becky Gilhespie, french oven, le creuset

Vietnamese Braised Beef with Pickled Carrots and Coriander

Becky Gilhespie |

This aromatic Vietnamese Braised Beef is the perfect winter warming alternative to stews and soups

This tender beef casserole has a beautiful balance of aromatic flavours and is made extra special with a topping of crisp pickled carrots and fresh coriander. Serve with Jasmine rice or a baguette.

Cook and Prep time: 2 hours 1 minute | Serves: 4

Ingredients:

  • 1-1.5 kg Chuck Steak
  • 2 Tbsp Corn Flour
  • 1 Tbsp 5 Spice Powder
  • 1 tsp Salt
  • 1 Red Onion, chopped finely
  • 1 Stick Fresh Lemongrass, sliced thin
  • 3 Cloves Garlic, Crushed
  • 2 Tbsp Tomato Sauce
  • 3 Slices Fresh Ginger
  • 1 Stick Cinnamon
  • 2 Star Anise
  • 1 Tbsp Brown Sugar
  • 2 Tbsp Fish Sauce (plus extra to finish)
  • Beef, Chicken, Veg Stock or Water (enough to come half way up)

For the carrot pickle:

  • 2-4 Carrots
  • ½ Cup Rice Vinegar
  • 2 Tbsp Salt
  • 1/3 Cup Raw or White Sugar
  • 3 Tbsp Water
  • 1 Slice Fresh Ginger
  • 1 Tbsp Coriander Seed

To serve:

  • Fresh Coriander
  • Small Red Chillies, sliced

Recipe Marinade Meat

Instructions :

  1. Cut the beef into large bite-size pieces and place in a large bowl with the cornflour, salt and five spice. Toss to coat.
  2. Heat some oil in a large casserole pan. Brown the beef in 2-3 batches, making sure the pan isn’t overcrowded so the meat achieves a good colour. Set aside in a bowl along with any juices from the pan.
  3. Add some more oil to the pan (do not clean) and soften the onion and lemongrass. Stir often for about 5 minutes until they are soft and translucent.
  4. Add the garlic to the pan and cook for a few minutes, then add the tomato sauce, ginger slices, star anise and the beef back into the pan. Add the stock or water and stir everything together. Bring the heat down to a gentle simmer.
  5. In a separate bowl, stir together the sugar and fish sauce and add to the pan, stirring through.
  6. Place a lid on the casserole and braise, either on the stovetop on a low simmer or in a moderate oven for 2 hours.
  7. While the beef is cooking, make the carrot pickle by peeling the carrots and cutting into batons. Place the other ingredients into a small saucepan and bring to boil. Pour over the carrots so they are submerged and let it marinate while the beef cooks.
  8. After 2 hours, taste and add 1 tbsp fish sauce. Stir through.
  9. To serve, spoon the beef into bowls and top with carrot pickle, sprigs of fresh coriander and sliced red chilli.

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