Thai Beef Pot

Ingredients

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

Method

1. Begin by seasoning the 800 g of beef cubes generously with fine sea salt and black pepper. Ensure each piece is well-coated to enhance the flavor during cooking.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the beef cubes in a single layer, making sure not to overcrowd the pot. Allow each piece to brown deeply on one side before turning, achieving a rich, caramelized crust on all sides. This step is crucial for developing the dish's depth of flavor.
3. While the beef is browning, peel and slice 2 carrots into thick rounds and chop 1 onion into medium-sized pieces. These will add sweetness and body 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. Sauté them in the beef drippings over medium heat until the onion becomes translucent and the carrots start to soften, absorbing the flavors from the pot.
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 allow it to braise slowly.
6. Cook the beef until it is tender, which can be checked by piercing a piece with a fork; it should yield easily and the broth should have a rich aroma. Adjust the seasoning with more salt and black pepper if needed.
7. Serve the Thai Beef Pot hot, accompanied by steamed rice, crusty bread, or a fresh salad. This dish is meant to be shared, embodying the spirit of Thai home cooking.