Vietnamese 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 black pepper to taste. Ensure each piece is evenly coated by mixing them well in a large bowl. This step enhances the flavor of the beef, allowing the seasoning to penetrate the meat.
2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pot. Brown the beef on all sides until a deep, rich color develops, which should take about 3-4 minutes per side. This browning process adds depth and complexity 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 texture 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 over medium heat until the onion becomes translucent and the carrots begin to soften, which should take about 5 minutes. This step allows the vegetables to absorb the beef's flavors left in the pot.
5. Return the browned beef cubes to the pot with the vegetables. Pour in 500 ml of water, ensuring the beef and vegetables are just covered. Bring the mixture to a gentle simmer over medium heat.
6. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise slowly for about 1.5 to 2 hours, stirring occasionally. The beef is done when it is tender and easily pierced with a fork, and the liquid has reduced to a flavorful sauce.
7. Taste the dish and adjust the seasoning with more salt and black pepper if needed. Serve the Vietnamese Beef Pot 3 hot, accompanied by rice, bread, or a fresh salad to complement the rich flavors of the dish.