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Thai Stewed Beef
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500g beef shank, cut into 2.5cm cubes
2.5 litres water
1cm cinnamon stick
3 coriander roots
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
Salt
1 bay leaf
250g lettuce
or water convolvulus, cut into 3.5cm pieces, blanched and drained
90g coriander leaves ( cilantro ), cut into 2.5cm lengths
3 tablespoons chopped, fried garlic
1 teaspoon ground white pepper
Method :
Put the beed into a pot. Add the water, cinnamon, coriander roots, light and dark soy sauce, salt and bay leaf.
Bring to a boil, cover and simmer over low heat for 3-4 hours or until the meat is tender.
Transfer to a serving dish lined with blanched lettuce or water convolvulus.
Garnish with coriander leaves ( cilantro ), fried garlic and pepper.
Serve hot with rice.
Chef's note : This dish may be cooked in a pressure cooker. Cook the beef for 30 minutes with 500ml water. Remove from heat and cool. Add 750ml boiled water and cook for another 15-20 minutes.
You may also use an electric crock-pot. Follow step 1, then allow the meat to simmer overnight in the crock-pot.
Beef can be substituted with pork or mutton.
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