Thai Beef Pot 2

Ingredients

• 800 gbeef cubes
• 2carrots
• 1onion
• 2 tbspoil
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning 800 g of beef cubes generously with fine sea salt and freshly ground black pepper. Toss the cubes in a large bowl to ensure even coating. This step is crucial as it enhances the flavor of the beef during cooking.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pot. Brown the beef on all sides until each piece has a deep, caramelized color, which should take about 3 to 4 minutes per side. This browning process develops rich flavors essential to the dish.
3. While the beef is browning, peel and slice 2 carrots into thick rounds and chop 1 onion into medium-sized pieces. These vegetables will add sweetness and depth to the dish.
4. Once the beef is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and carrot slices. Sauté them in the remaining oil and beef drippings over medium heat until the onions are translucent and the carrots begin to soften, releasing their natural sweetness.
5. Return the browned beef cubes to the pot with the vegetables. Pour in 500 ml of water, ensuring the beef is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it braise for about 1.5 to 2 hours, stirring occasionally. The beef is done when it is tender and easily pierced with a fork.
6. Taste the broth and adjust the seasoning with more salt and pepper if needed. The flavors should be balanced, with the beef's richness complemented by the sweetness of the vegetables.
7. Serve the Thai Beef Pot 2 hot, accompanied by steamed rice, crusty bread, or a fresh salad, allowing everyone at the table to share and enjoy the comforting flavors.