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Ingredients
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1 stalk lemongrass
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3 tablespoons fish sauce (patis)
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2 ½ tablespoons grated ginger
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2 tablespoons unsweetened applesauce
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1 ½ teaspoons curry powder
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1 teaspoon Chinese five-spice powder
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1 bay leaf
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2 ½ pounds beef brisket, cut into 1 1/2-inch chunks
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3 tablespoons ghee (clarified butter)
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1 onion, finely chopped
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2 (14.5 ounce) cans diced tomatoes, drained and crushed with your hands
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kosher salt to taste
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3 cups water
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1 pound carrots, peeled and chopped into 1-inch pieces
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¼ cup chopped fresh cilantro (Optional)
Directions
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Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
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Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef; mix until coated. Let marinate in the refrigerator, about 30 minutes.
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Preheat oven to 300 degrees F (150 degrees C).
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Drain excess marinade off beef, reserving lemongrass and bay leaf.
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Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
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Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots; bring to a boil.
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Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.
Cook's Notes:
Use another cheap cut of beef instead of brisket if desired.
Substitute butter for the ghee if desired.
Substitute 2 whole star anise for the Chinese Five-Spice Powder if preferred. Add them with the lemongrass and bay leaf in step 4.
Keep your ginger in the freezer for super-easy grating.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
346 | Calories |
25g | Fat |
14g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 346 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 11g | 54% |
Cholesterol 71mg | 24% |
Sodium 702mg | 31% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 17g | 33% |
Vitamin C 14mg | 15% |
Calcium 77mg | 6% |
Iron 5mg | 25% |
Potassium 550mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.