🍲越南紅燒牛肉
Equipment
- instant pot or pressure cooker
Ingredients
- 900 g bottom blade roast beef
Group A
- 3 pcs slices of ginger
- 3 pcs garlic
- 3 pcs shallot (peeled, cut into pieces)
Group B
- 100 g celery (peeled, cut into pieces)
- 40 g onion (about 1 pcs, cut into pieces)
- 200 g potatoes (about 2 pcs, cut into pieces)
- 100 g red carrots (about 2 pcs, cut into pieces)
Sauce mixture
- 450 ml chicken broth (fig1)
- 1 tbsp curry powder (fig2)
- 3 pcs star anise (fig3)
- 3 pcs bay leaves (fig4)
- 1 stick cassia (or cinnamon) (fig5)
- 5 pcs cloves (fig6)
- 0.5 tsp fennel seed (fig7)
- 3 tbsp minced lemongrass
- 1 tbsp oregano (Optional)
- 250 g tomato (about 2pcs, diced)
Beef seasoning
- 2 tsp sea salt
- 0.5 tsp ground black pepper
- 1 tsp garlic powder
Sauce seasoning
- 2 tbsp tomato paste (fig8)
- 2 tsp fish sauce
- 1 tsp sugar
Instructions
- Season the beef with beef seasoning evenly on both sides. Heat the pan over medium high heat with 1 tsp of oil. Pan fry the beef until golden on both sides (about 2 minutes per side)
- Add the Group A ingredients and stir fry for 2 minutes. Add the sauce mixture and mix well. Add all ingredients into digital pressure cooker. Pressure cook for 20-30 minutes
- Take out the beef and cut into pieces. Strain the beef gravy through a sieve. Reserve 400ml. Add chicken broth if it is not enough.
- Heat the pan over medium high heat with 1 tsp of oil. Sauté the Group B ingredients for 3 minutes or until the onions are soft
- Add the gravy, beef and sauce seasoning. Mix well and bring the sauce to boil. Turn the heat to low. Simmer for 30 minutes or until the potatoes are soft. Serve it hot.
Video
Notes
Tips
1 Make sure you do a taste test at the end. And adjust the taste accordingly.
2 Strain the beef gravy through a sieve will make the sauce more smooth
If the beef is not tender enough, please simmer it again for another 45 mins
Only add the Group B ingredients when the beef is tender.
* After pressure cooked, it is best to wait for at least 4 hours before continue the next step
* Stove cook: Bring the sauce to boil on high heat. Continue to cook for 10 minutes. Turn to low heat and simmer for 45 minutes. Try to keep sauce mixture within 400ml. Add water if necessary
* Slow cooker: Simmer low heat for 3-4 hours
* If you use beef brisket. Blanch the beef 5 mins instead of pan fry it.
Ingredients - Click to enlarge the image
Video:
https://youtu.be/mPXEVjNUoSY
Video:https://youtu.be/mPXEVjNUoSY