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Serves 4 to 6
Notes:
Watch out for the sodium. When using beef stock, if you are not using your own homemade, be sure to use low or no sodium, and even then be cautious. Soy sauce and fish sauce are each sodium bombs in and of themselves.
Star anise. Use whole star anise for this dish, not fragments. When you stir the pot, be gentle—you don’t want to break up the star anise. If you do, you’ll have to fish out all the little seeds and pieces before serving—those things, chewed on their own, are just too much.
Fish sauce. When choosing fish sauce, you will see there are many, many brands out there. As a rule of thumb, don’t buy a brand that comes in a plastic bottle. Buy the ones packaged in glass.
2 pounds chuck roast, trimmed of fat and cut into one-inch cubes
1 stalk lemongrass, end trimmed off, dry outer leaves peeled away and the soft inner core minced
2 shallots, finely minced
a 1-inch piece of ginger, peeled, crushed and finely minced
3 cloves garlic
1 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
2 teaspoons garam masala
1 teaspoon five-spice powder
2 teaspoons fennel seeds
3 tablespoons fish sauce (see Kitchen Notes)
1-1/2 tablespoons sugar
canola oil
1-1/2 cups low-sodium beef stock (see Kitchen Notes)
1 to 1-1/2 cups water
2 tablespoons soy sauce
2 tablespoons tomato paste
1 whole star anise
1 bay leaf
2 medium onions, peeled and sliced thin
2 jalapeño peppers, topped, seeded and coarsely chopped
1 pound carrots peeled, trimmed and cut in half-inch slices on the diagonal
a good baguette
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1st Keep
 Jessica_Katz
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