Thai Beef Stew with Lemongrass and Noodles

Ingredients for Thai Beef Stew with Lemongrass and Noodles

• 4 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced

• 4 spicchi d'aglio, tritati

• 4 kaffir lime leaves, chopped

• 2 tablespoons chopped peeled ginger

• 2 red Thai chillies, with seeds, sliced

• 1.4kg boneless beef chuck, cut into 2" pieces

• Sale kosher, pepe macinato fresco

• 2 cucchiai di olio vegetale

• 2 whole star anise pods

• 1 stecca di cannella

• 120ml reduced-sodium soy sauce

• 1 cucchiaio di salsa di pesce (come nam pla o nuoc nam)

• 50g (compresso) di zucchero di canna chiaro

• 200g unsweetened coconut flakes

• 4 medium shallots, quartered

• 450g carrots, peeled, cut into 2" lengths, halved if large

• 4 spring onions, cut into 1" lengths, plus more for serving

• 230g wide rice noodles

• Spicchi di lime (per servire)

Process lemongrass, garlic, kaffir lime leaves, ginger, and 2 chillies in a food processor until a fine paste forms.

Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10–15 minutes; transfer to a plate.

Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5–8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 2400ml water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2–3 hours.

Meanwhile, preheat oven to 177°C. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.

Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35–45 minutes. Mix in spring onions (they should wilt slightly).

Meanwhile, cook noodles according to package directions.

Divide noodles among bowls and ladle stew over; top with toasted coconut and more spring onions. Serve with lime wedges.

DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.

Avvertenza

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