Beef with green peppercorns

Beef with green peppercorns

By
From
KOTO
Photographer
Michael Fountoulakis

In Vietnam, green peppercorns are grown in the Cu Chi district of greater Ho Chi Minh City and further south-west towards the Cambodian border. In Australia they are available fresh from July to August. This dish is a great winter warmer, so make it often during those months. Green peppercorns in brine can be used during the rest of the year, but make sure they are well rinsed.

Ingredients

Quantity Ingredient
1kg beef topside, diced
1 tablespoon Annatto oil
vegetable oil, for frying
5 red asian shallots, diced
4 garlic cloves, chopped
1 long red chilli, seeded and chopped
5 star anise
1 lemongrass stem, cut into 3 pieces and crushed, white part only
3 tablespoons soy sauce
3 tablespoons fish sauce
1 tablespoon caster sugar
2 tablespoons green peppercorns
3 potatoes, cut into chunks, (optional)
2 large carrots, cut into chunks, (optional)

Method

  1. Toss the beef through the annatto oil and set aside. Heat a little vegetable oil in a saucepan over medium heat and fry the shallots and garlic for 2–3 minutes, or until they have softened but not coloured. Add the beef and cook for 8–10 minutes, or until the beef has browned all over, then add the chilli, star anise and lemongrass and stir through. Finally, cover with 1.5 litres hot water and the soy sauce, fish sauce and sugar.
  2. Simmer for 1½ hours, or until the beef is very tender. Add the peppercorns, potato and carrot (if using) and cook for a further 20 minutes. Serve immediately with sticky rice.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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