Beef with green peppercorns

By: Andreas Pohl, Tracey Lister
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

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.
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.