596
Ingredients
2 1/2 pounds beef chuck roast, cut into chunks
2 lemongrass stalks, cut into 3 to 4 inches in length
12 kaffir leaves, torn
2 large tomatoes, cut into wedges
few Thai chilies, chopped (optional) or 1 jalapeno, sliced
1/2 large onion, diced
2 inches, ginger, sliced
5 garlic cloves, smashed
fresh chopped cilantro for garnish
2 tablespoons Red Boat Fish Sauce - GF
1/2 lime juice
8 to 10 cups water
2 tablespoons olive oil or vegetable oil
salt and pepper
Instructions
- Season beef with salt and pepper.
- In a Dutch oven, swirl oil the sear the beef chunks. Transfer them to a plate. Add the onions and sauté until soft then add the garlic and ginger.
- Return the beef back to the pot and mix nicely before adding the water. Then add the lemon grass, lime juice, fish sauce, kaffir leaves, Thai chilies, and tomatoes.
- Bring to a boil then lower to simmer for 3 hours. Skim off fat and scum every now and then. Add more water if needed depending on how much broth you want.
- Adjust seasoning and remove the herbs before serving. Garnish with cilantro and more slices of jalapeno if you wish. Yum!
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