Thai Beef Pot 3

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 with fine sea salt and freshly ground black pepper. Make sure each piece is evenly coated by tossing them gently in a large bowl. This initial seasoning will enhance the natural flavors of the beef and help form a flavorful crust during browning.
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, rich color, which should take about 3-4 minutes per side. This step is crucial for developing a robust flavor base.
3. While the beef is browning, peel and slice 2 carrots into rounds and chop 1 onion into medium-sized pieces. Once the beef is browned, remove it from the pot and set aside temporarily. Add the chopped onion to the pot and sauté until it becomes translucent and fragrant, using the residual oil and beef drippings to deglaze the pot.
4. Return the browned beef cubes to the pot, along with the sliced carrots. Pour in 500 ml of water, ensuring the beef and vegetables are just submerged. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot with a lid. Allow it to braise slowly, checking occasionally, until the beef is tender and the carrots are soft, which should take about 1.5 to 2 hours.
5. Once the beef is tender and the sauce has thickened slightly, taste the dish and adjust the seasoning with more salt and pepper if necessary. The beef should be fork-tender and the broth should have a rich, savory depth. Serve the Thai Beef Pot 3 hot, accompanied by steamed rice, crusty bread, or a fresh salad for a complete meal.