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Ingredients
- 1.5 kg (3 lb 5 oz) beef brisket, cut into 3 cm (1¼ inch) chunks
- 2 carrots, peeled and thinly sliced
- 2 lemongrass stems, white part only, chopped
- 2 long red chillies, seeded and sliced on the diagonal
- 10 cm (4 inch) piece of fresh ginger, peeled and cut into thin matchsticks
- 60 ml (2 fl oz/¼ cup) soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 400 g (14 oz/2 cups) jasmine rice
- quartered cherry tomatoes, to garnish
- 90 g (3¼ oz/1 cup) bean sprouts, tails trimmed
- 1 handful Vietnamese mint, to garnish
- 1 small handful small basil leaves, to garnish
Method
1. Place the beef, carrot, lemongrass, chilli, ginger, soy sauce and fish sauce in a slow cooker. Gently mix together.
2. Cover and cook for 6 hours on low.
3. Skim any fat from the surface of the sauce, then stir in the lime juice.
4. Turn the slow cooker heat up to high, then cover and cook for a further 1 hour.
5. Meanwhile, near serving time, prepare the rice. Rinse the rice under cold running water until the water runs clear. Place the rice in a saucepan with 450 ml (16 fl oz) water. Bring to the boil and boil for 1 minute. Cover tightly, reduce the heat to as low as possible and cook for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes.
6. Spoon the rice into wide shallow serving bowls, then ladle the beef mixture over the top. Garnish with the cherry tomatoes, bean sprouts, mint and basil and serve.
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