Lemongrass beef hotpot
1kg beef chuck steak
1 tbs rice bran oil
1 medium red onion, chopped coarsely
1 stalk fresh lemongrass, bruised and quartered
1 tsp Chinese five spice powder
3 star anise
5 medium tomatoes, chopped
1/4 cup fish sauce
2 bunches mixed heirloom baby carrots, trimmed, peeled and halved lengthways
125g baby corn, halved lengthways
2 tbs lime juice
1 cup bean sprouts
1 cup fresh Thai basil sprigs or corriander
1 fresh long red chilli, sliced thinly
1 medium lime, cut into wedges
Trim the fat from the beef and discard. Cut beef into 3cm cubes. Heat oil in a large heavy-based saucepan or casserole dish on high heat. Cook beef, in two batches for 5 minutes or until browned all over. Remove from pan.
Reduce heat to medium. Cook onion, stirring for 5 minutes or until softened. Add lemongrass and spices; cook, stirring occasionally, for 4 minutes or until mixture has softened.
Return beef to pan with 1.5 litres of water and fish sauce; season with a little freshly ground pepper. Bring to boil; reduce heat to low. Simmer, covered stirring occasionally, for 2 hours or until beef is very tender.
Add carrots and corn to beef mixture, covered for 15 minutes or until carrots are tender. Stir in the lime juice, season to taste.
Top hotpot with bean sprouts, Thai basil and chilli. Serve with lime wedges.
Prep + cook time: 3 hours