Overview
The beef stew has a shiny amber color, the meat is soft and fatty, alternating with crunchy, rich in flavor, with the aroma of lemongrass, and a little spicy from chili. This dish is quite expensive when eaten with white rice, especially in cold weather.
Ingredients
- 800 - 900 grams of beef ribs
- 5 lemongrass stalks
- 3 chili peppers
- 1 garlic bulb
- 1 small ginger branch
- Spices: Fish sauce, salt, sugar, pepper, caramel
- Annatto oil
Instructions
Select and prepare beef
To make beef stew, choose the part with a little bit of fat and tendons such as ribs or flank, which when cooked will be soft and fatty, crunchy but not dry and hard. Rub the beef with a little wine and crushed ginger, wash it and cut it into checkers or matchboxes.
Prepare other ingredients
For this beef stew, you should use a lot of lemongrass to create a characteristic smell and attractive spicy taste. Cut the old lemongrass root, divide into two parts, crush one part and chop it finely, and slice the remaining part. Peel and mince the garlic. Remove the seeds from the chili and slice it. Common spices for braising include: Fish sauce, salt, sugar, pepper, caramel. To help the dish have an eye-catching color, add a little annatto oil.
Marinate
Put the beef in a large bowl or box, marinate with minced lemongrass, chili, 1/2 amount of minced garlic, 2 - 3 tablespoons of fish sauce, 2 tablespoons of caramel, 2 teaspoons of sugar, 1 tablespoon of annatto oil, 1-2 teaspoons of salt (broth powder), 1 teaspoon of pepper. Mix everything well and marinate for at least an hour. If you have time, wrap it in plastic wrap and leave it overnight in the refrigerator for better flavor.
Braise beef
Saute the remaining lemongrass and garlic until fragrant, add the marinated beef and stir-fry over high heat to absorb the flavor. Add hot water to cover the surface and bring to a boil, skim off the foam. Reduce the heat to low, season to taste and simmer the beef. After about 1 - 1.5 hours when the beef is as soft as desired, the water is reddish brown, turn off the stove and scoop it out to enjoy hot.
Finished Product
The beef stew remains intact, with a beautiful amber brown color. When eaten, the meat is soft and fatty, with a bit of crunchiness, rich flavor, and the aroma of lemongrass and a bit of spiciness from chili. This dish is quite delicious when eaten with white rice, especially in cold weather.
Notes
- Use meat with tendons such as ribs and brisket to have a soft, fatty texture without being dry.
- Lemongrass and chili beef stew should have a lot of lemongrass as the main spice, and adjust the chili according to taste.
- Depending on the size and type of beef, the stewing time will be different. Usually, stewing for 1 - 1.5 hours is appropriate.
- For stewed dishes, you should add salty spices (salt, fish sauce) twice: the first time when marinating and the second time when stewing so that the spices are evenly absorbed.
Here are 5 common FAQs about Lemongrass and Chili Beef Stew:
What cut of beef is best for lemongrass and chili beef stew?
The best cuts of beef for this aromatic stew are those with connective tissue that becomes tender when braised, such as chuck roast, brisket, or short ribs. These cuts have great flavor and will break down into tender, juicy pieces after long simmering. Avoid lean cuts like sirloin that can become tough.
Can I use regular beef broth instead of water for the braising liquid?
Yes, you can use beef broth instead of water in this recipe. The braising liquid will become richer and more flavorful. Use about 4-6 cups of beef broth. You may need to adjust seasoning since broth contains salt.
Is lemongrass essential for this recipe?
Lemongrass is absolutely key for the authentic aroma and flavor. Its citrusy, ginger-like fragrance infuses the whole dish. Don't substitute lemon juice, as lemongrass has a specific perfume. Look for it fresh in the produce section, or dried in the spice aisle.
How spicy is this beef stew?
The chilies add a moderate kick, but you can adjust the spiciness up or down. For a milder version, use just 1-2 chilies and remove the seeds and membranes first. For extra heat, keep the seeds in and add another chili or two. Taste as you go when simmering.
What sides go well with lemongrass beef stew?
This hearty stew is delicious with steamed jasmine rice to soak up the rich gravy. A crunchy vegetable like stir-fried bok choy also balances the dish nicely. Fresh herbs and lime wedges are great garnishes.