Lemongrass Beef Stew

Red Onion, Cabbage, Herbs, Lime, Broken Rice

Chef Jon Nguyen of Tran An | Miami
Yield: Sixty 4-ounce portions

Adapted by StarChefs | March 2021

INGREDIENTS:

Beef Stew:
3 ounces ginger, charred
12 ounces white onion, peeled and cleaned
16 ounces daikon radish, peeled and cleaned
12 ounces carrot, peeled and cleaned
3 ounces garlic, peeled and cleaned
16 ounces grapeseed oil
20 pounds whole Aussie beef brisket, trimmed, cleaned, and cut into 1-inch cubes
9 ounces tomato paste
64 ounces red wine
2 ounces Chinese five-spice
5 ounces honey
2 ounces frozen lemongrass
20 bay leaves
4 ounces sambal
10 ounces diluted 100% natural fish sauce (1:2 fish sauce to water)
5 ounces salt

To Assemble and Serve:
Shredded cabbage
Cilantro
Thai basil
Sliced scallion
Sliced red onion
Fried garlic or shallots
Lime
Broken rice

METHOD:

For the Beef Stew:
Add ginger, onion, daikon, carrot, and garlic to a food processor; pulse thoroughly until almost puréed. In a wide surface pot over high flame, heat oil to smoking point. Without overcrowding the pot, sear brisket until golden dark brown, then transfer to a hotel pan. Add processed vegetables and tomato paste to the pot and sweat. Deglaze with wine and let reduce by one quarter. Add remaining ingredients and 1 gallon water; bring to a simmer, then pour over seared brisket. Double-wrap hotel pan with aluminum foil and transfer to a 325°F oven. Braise 2½ to 3 hours or until meat is fork-tender. 

To Assemble and Serve:
Spoon 4 ounces Beef Stew onto a serving plate. Top with cabbage, herbs, onion, fried garlic or shallots, and lime. Serve with a side of broken rice. 

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