I decided to try the cover dish on the latest issue of Food and Wine, a braised beef stew with carrots and star anise, finished with Thai holy basil and chilies. I love the flavors in this beef stew as it combines many of southeast Asia’s many great spices: Lemongrass, star anise and five spice powder, ginger… As I read the recipe, I can almost taste the dish.

To make the dish, some cut up beef eye round steak is cut into large cubes, and marinaded in a mixture of garlic, lemongrass, soy sauce, and five spice powder. I pounded my marinade ingredients in a wooden mortar I bought from a trip to the Philippines, but you can use a food processor as well.

I only marinated the beer for 30 minutes, since I knew that the meat will need to braise for a long time, but for best taste, you https://dinnerwithweijia.wordpress.com/wp-admin/index.phpshould marinate the beef overnight.

I used a chinese ceramic pot to cook and braise the beef in. I first browned the beef in the pot with some vegetable oil.

It’s important to brown the beef in batches so they all get the proper amount of browning time. After I took the beef out, I tossed in chopped garlic, shallots and jalapenos into the pot to brown.

After the vegetable’s are tender, I threw in some tomato sauce. The recipe called for tomato paste, but I ran out…so I substituted tomato sauce.

The browned beef and beef stock are added into the pot and braised for a long long time…(2 hours for 1 LB of beef)

When there is about 30 minutes of cooking time left, I put in the carrots to braise.

To go with the beef stew, I decided to make a fresh green bean, cucumber, and tomato salad.

The dressing for the salad is composed of fish paste, lime juice, garlic, and palm sugar.

When the salad is ready to serve, the green beans, cucumbers, and tomatoes are mashed together with the salad dressing, then sprinkled with roasted peanuts.

I served the beef stew with some steamed fresh rice noodles.

Overall it was a tasty meal, and if you have time, I would suggest cooking the beef a day ahead of time, for the beef to relax and absorb the flavors.

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