1. Ingredients:
– Beef brisket + 1lb beef tendons (or 2lbs beef brisket): 1lbs
– Stick of cinnamon about 4 inches long: 1
– Star anise: 3
– Carrots: 4
– Stalk of lemongrass: 1
– Bay leaves: 2
– Large onion: 1
– Can (6oz) tomato paste: 1/2
– Thumb size piece of ginger: 1
– Dark soy sauce: 1 tbs
– Salt: 1/2 tsp
– Cloves of garlic: 3
– Sugar: 2 tsp
– Oyster sauce: 1 tbs
– Water, coconut juice or broth
2. Instructions:
Dice onion, ginger, and garlic. Boil beef for about 5 mins, the remove from water and cut into bite size pieces.
Boil tendons for about 1 hour and cut the same size as beef brisket.
Marinate beef brisket and tendons with onion, ginger, garlic, salt, pepper, and sugar for at least ½ hour (overnight if you have the time).
Crush the lemongrass. Heat oil in pot, roast anise and cinnamon until fragrant, add the marinated meat and lemongrass; stir fry the about 5 mins. Add the tomato paste and enough liquid to cover the beef.
Simmer until almost tender, add in carrots and continue to simmer until carrots are fork tender, give the stew a taste test before serving to make sure the flavors are balanced.
Serve with bread or over noodles and blanched beans sprouts.
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