Ingredients
1.5 kilogram beef brisket, trimmed, cut into 5cm pieces
1 large brown onion (200g), sliced thinly
3 clove garlic, crushed
4 teaspoon finely grated fresh ginger
1 fresh long chilli, sliced thinly
2 10cm sticks fresh lemon grass (40g), halved lengthways
2 fresh kaffir lime leaves, bruised
2 star anise
1 cinnamon stick
2 tablespoon grated palm sugar
1/4 cup (60ml) fish sauce
1/4 cup (60ml) dark soy sauce
3 cup (750ml) beef stock
1 large red capsicum (bell pepper) (350g), chopped coarsely
125 gram baby corn, halved
150 gram snake beans, chopped coarsely
1/3 cup coarsely chopped roasted unsalted peanuts
1/3 cup loosely packed fresh coriander (cilantro) leaves
1 lime, cut into wedges
Method
1. Combine beef, onion, garlic, ginger, chilli, lemon grass, lime leaves, star anise, cinnamon, sugar, sauces, stock, capsicum and corn in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 9 hours.
2. Add beans to cooker; cook, covered, a further 30 minutes.
3. Discard lemon grass, lime leaves, star anise and cinnamon; season to taste.
4. Sprinkle beef with peanuts and coriander; accompany with lime wedges.
Suitable to freeze at the end of step 3. Serve with steamed rice.
Note