Slow Cooked Beef in Spices
Neur Toon
This dish has such complex flavors that I could not figure out what was inside just by tasting. When I was growing up, I'd frequently eat it with my dad before he dropped me off at school.
This stewed beef is great with noodles or with hot rice. The flavor is enhanced by dipping the beef in vinegar chili sauce.
Neur Toon is either served with noodles or rice.
Ingredients
- 1 bay leaf
- 1-1/2 cup bean sprouts(optional)
- 1 lb beef
- 1 stalk celery
- 7-10 sprigs cilantro
- 1 cinnamon stick
- 2 tablespoons dark sweet soy sauce
- 1-2 cloves garlic, crushed
- 3 leaves green lettuce(optional)
- 1 green onion, sliced(optional)
- 5 tablespoons soy sauce
- 2 star anise
- 2 tablespoons sugar
- 1-2 quarts water
Method
Cut beef into cubes, 1 inch x inch x inch. If you cut the beef smaller, it will require less time to cook. I ususally make a big pot with various size of beef cubes for several meals. So some chunks will be ready soon and some later. Crush garlic. Put all ingredients in a large pot and cover the beef with water. Boil for at least 2 hours. You may need to add water from time to time. I strongly recommend make this dish in advance. The flavors come together better the next day.
Cut lettuce into big pieces in a bowl. Add bean sprouts. Pour soup over. Garnish with sliced cilantro and green onion. Add a teaspoon of fried garlic. Serve hot with vinegar chili sauce.
Step by Step
