1 kg beef brisket, trimmed and cut into 4cm pieces
1 tbsp sunflower oil
1 bunch coriander
2 carrots, peeled and sliced into 3cm pieces
6 French shallots, peeled
2 stalks lemongrass, cut into 8-10cm lengths
750 ml beef stock
2 tbsp fish sauce
1 bunch gai laan, cut into 12cm lengths
1 bunch Thai basil
Rice noodles, bean sprouts and fresh herbs, to serve
Preheat oven to 170°C or 150°C fan forced.
Toss beef in oil to coat. Brown beef in batches in a heavy based pot and set aside before returning all the beef to the pot.
Add finely chopped coriander roots and stems, carrots, shallots, lemongrass and stock. Season with pepper. Cover beef with a piece of baking paper to keep the meat moist during cooking. Place in oven for 2-2 1/2 hours until beef is tender. Season with fish sauce to taste.
Add gai laan to the broth to cook for 5 minutes until tender but with some bite. Sprinkle with coriander and Thai basil leaves and serve with rice or noodles.
Gai lan can be substituted for other variations of Asian green vegetables.
Browning the beef in batches ensures that it remains tender throughout cooking, and doesn’t stew.
Add fried shallots to the garnish for some additional texture.