Ingredients
- beef for stew or shank, cut into cubes
- chinese five spice
- garlic
- carrots, cut in chunks
- lemon grass, cut into finger length
- corn starch (to thicken stew)
Directions
- marinade meat with spices, garlic, ginger, lemon grass
- use a cast iron pan, sear meat on both sides over high heat
- add water (3TBs) on sides of pot
- cover and cook til you hear sizzling sound
- continue to add 1/2 C of water into the pot (pour on the side)
- watch to make sure it doesn’t burn
- keep doing this for ~45 minutes, the meat will shrink & soak in the liquid, spices, and cooked slowly
- after the 5th time, add enough water to cover the meat about 1″ over
- in an instant pot, cook while covered, add more water
Notes
- meat tender and seasoned.
- add carrots about 10 mins before the stew is done
- add corn starch to thicken as desired
- eat with french bread or Hu Tieu noodle
BuiPham 