|
3
cups
2
lb
1
tbsp
4
tbsp
2
tbsp
1
tbsp
3
2
2
tbsp
1
tbsp
1
tbsp
1
tbsp
2
tsp
1/2
cup
1/4
cup
8
sprigs
4
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Beef stock
Sirloin beef (or stewing beef) (cut into 1 inch cubes)
Annatto seeds
Cooking oil
Shallots (chopped)
Garlic (chopped)
Star anise
Lemongrass stalks (lightly bruised and in 2 inch pieces)
Fish sauce
Light soy sauce
Brown sugar
Curry powder (use Vietnamese or Thai if possible)
Fresh (or dried) red chillies
Thai basil leaves
Small yellow onion (sliced paper thin)
Cilantro (cut into 2 inch lengths)
Carrots (peeled and cut into diagonal rounds, blanched in water for 2
minutes and drained)
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Method
- Heat oil in a small saucepan over low heat and add the annatto
seeds
- Stir a few times and remove immediately from the heat. The seeds
will foam on contact with the heat but don’t let them to burn
- Let
stand for 10 minutes and then drain off the oil and discard seeds
- Heat half the annatto oil in a large pot on a moderate heat
- Add
half the shallots, half the garlic, the lemongrass and stir until
fragrant
- Add the beef and sauté until the meat is lightly seared (about
3 minutes)
- Add the beef stock, fish sauce, soy sauce, sugar and bring
to a boil and simmer for about 1 hour or until beef is tender
- While the beef is cooking, lightly toast the star anise in a dry pan
over a low heat until fragrant (about 3 minutes)
- Transfer to a spice
mill or mortar and pound into a fine powder
- Heat the remaining annatto oil in a small saucepan over moderate
heat
- Add the remaining shallots and garlic, star anise powder, curry
powder and chillies and sauté until fragrant (about 20 seconds)
- Set
aside until ready to serve
- About 20 minutes before the beef is
done, add carrots and cook until tender. Add spice mixture and mix in
well. Stir in half the basil and transfer to serving bowl and
garnish with yellow onion, remaining basil, and cilantro
Serve with steamed rice, rice noodles or
French bread or baguettes |
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