2 ½ lbs. Beef Shank
1 lb. Beef Tendon (Optional and See Note)
4 Bay Leaves
3 Star Anise
1 Cinnamon Stick
2 Lemongrass ( Crushed Ends)
1 (2inch) Fresh Garlic (Sliced)
4 Cups Water
2 Cups Coconut Water
2 Cups Chicken Broth
2 TBSP Black Soy Sauce
2 TBSP Tomato Paste
2 TBSP Fish Sauce
3 Large Carrots (Diagonally Sliced)
2 TBSP Cooking Oil
Vietnamese Bread
Beef Marinade
Half Small Red Onion (Minced)
5 Garlic Cloves (Minced)
1 TBSP Paprika
1 Tsp White Pepper Salt
1 TBSP Oyster Sauce
Garnish
Fresh Basil
Cilantro (Chopped)
Red Onion (Sliced)
Pre Boil the beef shank to help remove any impurities. In a large pot cover the beef shank with enough water and add 1 tsp of salt. Bring the water to a high heat and boil for 1 minute. Remove the beef from the hot pot and rinse with water. Cut the meat into 1inch cubes and set aside.
Prepare your marinade. Add the onion, garlic, paprika, white pepper salt and oyster sauce to the beef cubes and mix well. Cover the bowl and marinate the meat for 1 hr.
Once the marinade is ready, heat 2 TBSP of oil in a medium size 8qt pot. Toss in the beef cubes and sear the pieces of meat until the outsides start to brown.
Pour in the water, coconut water, and chicken stock, Bring to a boil.
Add in the beef tendon (see note), black soy sauce, tomato paste, fish sauce, lemongrass, ginger, anise seeds, bay leaves, cinnamon stick, and blend well. Lower heat and simmer for 2 Hrs.
Once the meat becomes tender, remove the anise seeds, cinnamon stick, lemongrass, and ginger. Add the carrots and cook for 10 minutes until they become soft.
Serve hot, garnish, and pair with Vietnamese bread
Cook beef tendon in a slow cooker overnight to ensure a soft tender texture ready to cook in the stew the next day.
Clean and scrub the tendon well. Remove any visible hairs.
Place 8 cups of water, half an onion, and 1/4 tsp of salt to a slow cooker. Add in tendon.
Cook on low for eight hours.
Rinse and cut the tendon into 2 inch pieces. Set aside until the stew is ready to simmer and add tendon.
