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The Caterer

Neua dtom kem – beef shank braised with sugar cane and star anise – by David Thompson

11 September 2006
Neua dtom kem – beef shank braised with sugar cane and star anise – by David Thompson
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Neua dtom kem - beef shank braised with sugar cane and star anise
INGREDIENTS (makes six-eight pieces) 200g beef topside 3 coriander roots, cleaned A pinch of salt 5 garlic cloves 15 white peppercorns 2 star anise 2tbs oil 3tbs palm sugar 4tbs fish sauce 400ml chicken stock 14cm piece of fresh sugar cane, peeled and quartered lengthwise 1 pandanus leaf (optional) A few Thai basil leaves 2 red shallots, sliced A pinch of ground white pepper ### METHOD Trim and blanch the beef. Refresh. Make a paste by pounding the coriander roots with the salt, garlic, peppercorns and one of the star anise. Heat the oil in a pan, add the paste and fry until it begins to turn golden. Add the palm sugar and, when it has just begun to caramelise, the fish sauce and then the stock. Bring to the boil and add the beef, the other star anise, sugar cane and pandanus leaf. Simmer, skimming regularly, until the meat is tender. Replenish with extra stock if necessary. Remove the beef from the stock and cool. Slice and return to the stock with the Thai basil leaves. Serve sprinkled with the red shallots and white pepper. David Thompson Photo©Sam Bailey
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