for 4 person

Meat

800 g	beef ragout
1 tbsp	white flour
1 tsp	salt
a little	pepper
a little	sesame oil

Braise

2	spring onion incl. green part, cut into thin rings, reserving the green parts
2	garlic clove, finely chopped
2 stick	lemongrass, core finely chopped
2 cm	ginger, finely chopped
1	cinnamon stick
1	star anise
3 dl	veal stock or meat bouillon
1	lime, use only half of the juice
½ bunch	Thai basil, torn into pieces
50 g	salted peanuts, roughly chopped

How it's done

Meat

Pat the meat dry, dust in flour, season. Heat the oil in a frying pan, brown the meat in batches for 3 mins. on each side, remove, reduce the heat.

Braise

Sauté the onions and all the other ingredients up to and including the star anise in the same frying pan for approx. 5 mins., pour in the stock, bring to the boil. Reduce the heat, return the meat to the pan, cover and leave to braise on a low heat for approx. 1 ¾ hours. Remove the pan from the heat. Stir in the lime juice, and scatter over the Thai basil, peanuts, and reserved spring onion greens.

Show complete recipe