Ingredients:-1lbs beef brisket + 1lb beef tendons (or 2lbs beef brisket)
-4 carrots
-3
star anise-1 stick of
cinnamon about 4 inches long
-1 stalk of lemongrass
-2 bay leaves
-1/2 can (6oz) tomato paste
-1 large onion
-1 thumb size piece of ginger
-3 cloves of garlic
-1/2 tsp salt
-1 tbs dark soy sauce
-1 tbs
oyster sauce-2 tsp sugar
-“liquid” (water, coconut juice or broth)
*Dice onion, ginger, and garlic. Boil beef for about 5 mins, the remove from water and cut into bite size pieces. Boil tendons for about 1 hour and cut the same size as beef brisket. Marinate beef brisket and tendons with onion, ginger, garlic, salt, pepper, and sugar for at least ½ hour (overnight if you have the time). Crush the lemongrass. Heat oil in pot, roast anise and cinnamon until fragrant, add the marinated meat and lemongrass; stir fry the about 5 mins. Add the tomato paste and enough liquid to cover the beef. Simmer until almost tender, add in carrots and continue to simmer until carrots are fork tender, give the stew a taste test before serving to make sure the flavors are balanced.
Serve with bread or over noodles and blanched beans sprouts.
