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Vietnamese Beef Pot 2

Serves 4 to 6 Entree meat

Vietnamese Beef Pot 2

Vietnamese Beef Pot 2 is a dish that finds its place at the heart of home cooking, reflecting a tradition of generous servings and a warm, communal table. This version is not an adaptation but the true home-cooked rendition, passed down through generations, where the balance of salt and the embrace of fat are measured by hand, not by scale. It's a staple for everyday meals, bringing families together with its comforting familiarity.

The dish is a symphony of tender beef cubes mingling with the sweetness of carrots and the gentle depth of onions. The oil coats each piece, allowing the flavors to meld into a savory broth, seasoned simply with fine sea salt and black pepper. It's a meal that doesn't just fill you up but wraps you in the familiar warmth of home.

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 with fine sea salt and freshly ground black pepper. Use your hands to ensure the seasoning is evenly distributed across all the pieces. This step enhances the flavor of the beef and prepares it for the browning process.
  2. Heat 2 tbsp 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 develops a deep, rich color, which should take about 3-4 minutes per side. This browning step is crucial for building flavor.
  3. While the beef is browning, peel and slice 2 carrots into 1/4-inch rounds and chop 1 onion into medium-sized pieces. Set these aside until the beef is ready. The 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 until the onion turns translucent and the carrots start to soften, releasing their natural sweetness.
  5. Return the browned beef cubes to the pot with the sautéed vegetables. Pour in 500 ml of water, ensuring the beef and vegetables are just covered. Bring the mixture to a gentle boil, then reduce the heat to low, covering the pot with a lid to maintain a simmer.
  6. Allow the beef to braise slowly, stirring occasionally, until it becomes tender. This may take about 1.5 to 2 hours. The beef is done when it can be easily pierced with a fork and the broth has a rich, aromatic scent.
  7. Taste the broth and adjust the seasoning with additional salt and pepper if needed. The flavors should be well-balanced, with a savory depth from the beef and a slight sweetness from the carrots.
  8. Serve the Vietnamese Beef Pot 2 hot, accompanied by steamed rice, crusty bread, or a fresh salad. This dish is meant to be shared, embodying the communal spirit of Vietnamese home cooking.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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