Anise Beef Recipes

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Beef Stew With Star Anise image

This is more like a soup with tender morsels of beef. I have yet to try this recipe but it looked delicious.

Recipe From food.com

Provided by mell_2

Categories     Thai

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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Jan 8, 2019 2 whole star anise 1 fresh bay leaf 1/2 teaspoon fine sea salt, plus more to taste 3 1/2 cups water 1 pound carrots, peeled and cut into …

4.5/5 (6)
Total Time 3 hrs 30 mins
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  • Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl. Let beef marinate at room temperature 30 minutes.
  • Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons oil and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)
  • Reduce heat to medium-low. Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.
  • Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook, stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in 5 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.
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  • Prep your beef. Heat cooking oil and ginger in a wok or Dutch oven over high heat. Add the beef and lightly brown all sides. Now add your cooking wine, light soy sauce, star anise, cloves, sugar, 3 cups of the water and bring everything to a boil. Then turn down the heat to simmer for about 75 – 90 minutes using low heat. For simmering, the heat should be high enough that the liquid is moving, but not boiling. Stir the pot occasionally to avoid sticking or burning.
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  • Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
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