This recipe serves 4-6 people, takes approximately 60 minutes to prepare, and provides around 3,000 calories in total.

Ingredients

- 1 kg of beef brisket (or beef shank/tendon). Opt for beef brisket or beef shank and a small amount of tendon so the dish can remain moist and flavorful.

- 2 carrots

- 1 liter of coconut water

- 1 onion

- 1 package of Vietnamese beef stew seasoning

- 30 ml Vietnamese rice wine

- 30 ml Mei Kuei Lu Chiew - Chinese rose wine (optional)

- Garlic, ginger, lemongrass

- Spices: Soy sauce, salt, rock sugar, stock powder, chili sauce, ketchup, star anise, cinnamon

- Herbs: cilantro, basil, coriander

- Cashew oil

- Cornstarch or tapioca starch for thickening (optional)

Instructions

1. Preparation

- Finely chop garlic, ginger, and crush lemongrass.

- Roast star anise and cinnamon.

- Slice onions thinly and soak them in ice cold water.

- Peel, wash, and cut carrots into pieces.

Carving carrots into shapes, like flowers, enhances the dish's visual appeal. Photo by VnExpress/Bui Thuy

- Give the beef a wash with a little rice wine and crushed ginger. This helps eliminate any unwanted odors and infuse the meat with a pleasant aroma.

- After washing, cut the beef into bite-sized pieces.

Beef brisket is a preferred choice for beef stew, offering a blend of lean meat with a hint of fat. Photo by VnExpress/Bui Thuy

- Combine 30ml Chinese rose wine, 1 packet of beef stew seasoning, 2 tablespoons soy sauce, 2 tablespoons cashew oil, 1 tablespoon rock sugar, 1/2 teaspoon salt, 1/2 teaspoon stock powder, and 1/2 teaspoon pepper in a bowl.

- Add half of the chopped onion, minced garlic, and minced ginger to the mixture.

- Introduce 2 star anise petals and 2 cinnamon branches to the marinade.

- Stir the ingredients well to ensure an even coating on the beef.

- Let the beef marinate for a minimum of 30 minutes, allowing it to absorb the flavors. The longer you marinate the beef, the more it soaks in the flavors.

The marinated beef adopts a vibrant orange hue. Photo by VnExpress/Bui Thuy

2. Cooking process

- Sauté onions, garlic, and ginger. Add marinated beef and stir fry for 7-8 minutes.

- Pour 1 liter of fresh coconut water, add lemongrass, and bring to a boil. Skim off foam, season to taste.

After cooking, the beef develops a brownish tint, and the texture of the meat becomes firmer. Photo by VnExpress/Bui Thuy

- Simmer until soft, remove cinnamon and star anise. Ensure timely removal of cinnamon and star anise when their aroma peaks. Prolonged presence may introduce bitterness to the dish.

- Add carrots and continue cooking to desired softness.

- For thicker sauce, mix a teaspoon of cornstarch (or tapioca starch) with water and add gradually. Stir well until desired consistency is achieved.

- Turn off the stove, garnish with herbs and onions, and serve hot. You can reduce the overall cooking time by adding a pineapple. Pineapple contains bromelain, an enzyme that helps break down proteins in meat. This natural tenderizing process makes the meat softer and more tender.

3. Finished product

Garnish the beef stew with herbs at the end for the best aroma and fresh green color. Photo by VnExpress/Bui Thuy

- The beef stays whole, offering a mix of fat richness and tendon texture.

- The braised beef sauce is thick, with a reddish-brown color and an aroma of cinnamon, anise, and lemongrass.
 

How to make southern Vietnamese beef stew

By Bui thuy