Before you get all excited about 3kg of beef plus everything else fitting into your Thermomix, read on friends, read on. This recipe is transferred into your slow cooker, so although we are hopefully heading into the warmer weather down here in Oz, the peeps up north (way north) are going into their cold season, so I thought this would be an opportunity for you to get all warm and fuzzy thinking about how I was thinking about you!! (You‘re welcome.)
I do love this dish, it is fragrant, easy, pretty and those rice noodles...seriously. If you haven’t tried them before, this is the time! GO AND DO.
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- 4 lemongrass stalks, trimmed
- 8 cloves garlic
- 8 kaffir lime leaves
- 5 cm piece young ginger
- 2 small Thai red chillies
- 2 tbsp Extra Virgin Olive Oil (EVOO) EVOO BUY
- 2-3 Kilo chuck or casserole steak, cubed
- Pink Salt Flakes pink salt flakes BUY
- freshly ground black pepper to taste
- 2 star anise
- 1 cinnamon stick
- 100 g tamari sauce
- 40 g fish sauce
- 50 g Coconut - Sugar coconut sugar BUY
- 100 g water
- 3-4 large eschalots, peeled and quartered
- 500 g carrots, peeled and cut into chunks
- few spring onions, to garnish
- Fresh rice noodles to serve Fresh Rice Noodles
- Lime wedges to serve
Place lemongrass, garlic, lime leaves, ginger, chilies and EVOO into TM bowl and blend 20 sec/speed 8.
Sauté 5 min/Varoma/speed 1/MC off.
Season the meat with salt and pepper and set aside.
Add the star anise, cinnamon, tamari, fish sauce, coconut sugar and water to TM bowl and cook 5 min/100°C/speed 1.
Place the meat into your slow cooker, or a Dutch oven with a lid. Pour cooked sauce over the top. Cover and cook for 3-4 hours in a slow cooker, or 2 hours in a Dutch oven on a low to medium heat.
Add eschalots and carrots and cook a further hour.
Prepare rice noodles according to package directions (unless you have pre-made your own) and divide between serving bowls.Slice the spring onions on an angle.
Serve lots of the beef on top of the noodles, garnished with spring onions and a lime wedge per serving.