Marinade
- • 3 lb. beef chuck, cut into 1-inch cubes
- • 2 tbsp fish sauce (optional), you can use soy sauce
- • 1 tbsp brown sugar/li>
- • 2 l1-inch pieces of ginger, grated
- • 2 tsp Chinese 5-spice powder
Braise
- • 1 qt Golden Ladle Organic Vegetable Pho Broth
- • 2 tbsp vegetable oil
- • 1 medium red onion, thinly sliced
- • 1 cup chopped tomato, fresh or canned
- • 2 garlic cloves, minced/li>
- • 1 tsp kosher salt
- • 1 cinnamon stick, 2-inch length
- • 2 Serrano or Thai chiles, split lengthwise and deseeded
- • 1 ½ lb. medium carrots, peeled, cut into 2-inch chunks
Toppings
- • ½ cup thinly sliced scallions
- • 1 cup cilantro, roughly chopped
- • 4 mint leaves, chopped
- • ½ cup Thai basil leaves, ripped into pieces
PreparationMake the marinade: combine fish sauce, brown sugar, ginger, and spices. Whisk until the sugar is dissolved. Put the beef in a large bowl, add the marinade and massage into the meat. Marinade for 20-30min. Ideally, overnight. In a 4-qt pot, put the oil over a medium-high heat. When the oil is hot sear the beef cubes until browned. When all beef is browned, add onions, stir to combine and continue cooking for 4 to 5 minutes, or until softened. Add tomato, garlic, and salt and stir well to coat, then add star anise, cinnamon and chiles. Cover with 1 qt of vegetable pho broth and bring to a boil. Reduce heat to a simmer, cover with a lid and cook for about 1 hour 15 minutes, or until the meat is tender. Add carrots the carrots and cook for 15 minutes more. To serve, ladle into individual bowls and garnish with scallions, cilantro, mint and basil.
