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1
kg
2
tablespoons
1
tablespoon
2
tablespoons
1/2 teaspoon
1/2 tablespoon
1
tablespoon
2-3 stalks
1
2
2
Dipping sauce
1
1
1
teaspoon
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Beef shank, cut into large cubes
Curry powder
Garlic, finely chopped
Annatto seed oil
Salt
Sugar
Cooking oil
Lemon grass, bulbous portions only, bruised
Cinnamon stick, about 5-cm
Star anise
Carrots, cut into large chunks
Red chili, finely chopped
Lime, squeezed and juiced
Salt
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Method :
-
Marinade beef with curry powder, 1/2
tablespoon garlic, 1 tablespoon annatto seed oil, salt and sugar for 30
minutes.
-
Combine dipping sauce ingredients and set
aside.
-
Heat oil and stir fry remaining garlic
until fragrant.
-
Add lemon grass, cinnamon, star anise and
remaining annatto seed oil. Stir fry for 2 minutes.
-
Add beef and stir fry for another 5
minutes. Pour in enough water to submerge beef.
-
Bring to the boil then reduce heat and
simmer for about 1 hour.
-
When meat is 80 per cent tender, add
carrots and cook until soft.
-
Serve with dipping sauce and French
baguette on the side.
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