Name: Kim Thuy’s Lemongrass Beef Stew with Daikon Salad
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 1 beef chuck roast, with the bone, about 3 lbs (1.4 kg); 3 tablespoons (45 ml) canola or olive oil; 1 tablespoon (15 ml) Indian curry powder or turmeric; 4 stalks fresh lemongrass; 1 onion, cut into thick wedges; 2 carrots, cut into chunks; 2 tomatoes, cubed; 4 cups (1 litre) water; Salt and pepper; 1 small daikon (or 1/2 medium), peeled and cut into julienne; 2 tablespoons (30 ml) rice vinegar; 2 tablespoons (30 ml) water; 1/2 teaspoon (2.5 ml) sugar; Thai basil, to taste; Salt and pepper

Preparation

Beef
- Remove bone from meat and keep bone aside for stew (see note). Remove most fat, if needed, and cut meat into cubes.
- In a large pan, brown bone in 30 ml (2 tablespoons) of oil. Set aside on a plate.
- In the same pan, brown meat cubes, half at a time. Season with salt and pepper and sprinkle with curry powder. Set aside on a plate.
- Cut lemongrass stalks in half lengthwise. Crush lightly with the blade of a knife.
- Brown lemongrass, onion and carrots in remaining oil (15 ml / 1 tablespoon). Add tomatoes, water, meat and bone. Bring to a boil. Cover and simmer over low heat for about 1 hour and 30 minutes or until meat is fork tender and sauce has thickened. Remove bone. Adjust seasoning.
- Serve with a piece of baguette bread or rice vermicelli and daikon salad.
Daikon Salad
- Soak daikon in cold water for a few minutes. Drain.
- In a bowl, combine drained daikon with remaining ingredients. Serve with beef stew.

Kim Thuy’s Lemongrass Beef Stew with Daikon Salad

Categories

Ingredients

Beef

Daikon Salad

Preparation

Beef

Daikon Salad

Personal Note