By @xuanxemhuongnoi Beef Stew with Green Peppercorns and Pate

Method

Preparation

1. Blanch the beef shank with ginger and lemongrass.

2. Rinse thoroughly.

3. Cut into bite-sized pieces.

4. Peel the tomatoes.

5. Crush the green peppercorns.

Marinating the beef

1. Marinate the beef shank with ground tomatoes, green peppers, garlic, shallots, and seasonings including 3 tbsp oyster sauce, 2.5 tbsp soy sauce, 2 tbsp plum sauce, 1 tbsp tomato sauce, ½ tbsp seasoning powder, ½ tbsp sugar, 1 tsp MSG, and 1.5 tbsp annatto oil.

2. Marinate for at least 3 to 4 hours or overnight for a richer flavour.

Stir-fry & Stew

1. Sauté lemongrass and garlic until fragrant, then add the beef and stir-fry until browned.

2. Pour in 800 ml of coconut water, reduce the heat to medium-low, and simmer for about 60 minutes, depending on the pot used, until the meat is tender.

Prepare the vegetables

1. Fry the potatoes and carrots lightly with a little butter until golden brown and fragrant.

To finish

1. Add pâté if using to the beef pot, then add the potatoes and carrots and cook together.

2. Once tender, add onion wedges and a little green pepper, cook for another 10 minutes, then turn off the heat.

Enjoy: Serve with warm bread.