Embark on a culinary journey to Thailand with this incredibly flavorful and comforting Braised Beef with Vegetables. While not a strictly traditional Thai curry, this dish captures the essence of Thai cuisine with its beautiful balance of savory, spicy, and aromatic notes. The slow simmering process makes the beef melt-in-your-mouth tender and allows the vegetables to soak up all the delicious flavors of the broth, infused with ginger, chili, and a warm spice blend. It's the perfect one-pot meal for a cozy evening, promising a delightful experience with every spoonful.
Thai-style braised beef with vegetables.
Ingredients for Thai-Style Braised Beef with Vegetables
- 700 g beef (lean fillet)
- 1 onion
- 1 red bell pepper
- 2 ripe tomatoes
- 1 chili pepper pod
- 3 cloves of garlic
- 1 tablespoon grated ginger or ginger powder
- 50 g parsley and cilantro
- 20 g vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- salt to taste
How to Make Thai-Style Braised Beef with Vegetables
Slicing the beef fillet into thin, narrow strips.
Add the sliced beef to a hot pan and sear quickly over high heat.
Adding sliced chili to the seared beef.
Cut the beef fillet into thin, narrow strips. Slice the meat against the grain, with the pieces no thicker than 5 millimeters. Drizzle the sliced meat with vegetable or olive oil and toss to coat. You can pour the oil directly into the pan, but I prefer to coat the meat with oil instead of the pan.
Heat a heavy-bottomed pan with high sides, like a wok, over high heat until very hot. Add the sliced beef to the hot pan and quickly sear it. Sprinkle in the ground turmeric, curry powder, and smoked paprika. Continue to cook the meat with the spices for another few minutes.
Slice one side of the chili pepper pod, crush it with your hands, and shake out the seeds. Slice the chili into rings. Add the sliced chili to the seared beef.
Adding ginger, garlic, and onion to the pan.
Finely chop the onion. Mince the garlic cloves. Peel the ginger root and grate it on a fine grater. Add the ginger, garlic, and onion to the pan.
Adding the diced pepper to the pan.
Dicing tomatoes and adding them to the other ingredients.
Finely chopping parsley and cilantro (in roughly equal parts).
Cut the fleshy bell pepper in half, remove the stem and seeds. Rinse the pepper under running water. Dice the bell pepper into small cubes. Add the diced pepper to the pan.
Scald the ripe red tomatoes with boiling water, then transfer them to cold water. Make a small incision in the skin and peel them. Dice the tomatoes and add them to the other ingredients.
Finely chop the parsley and cilantro (in roughly equal parts). Add the chopped herbs to the pan.
The dish is ready when the beef is tender.
Mix everything well. Pour in about 1 liter of boiling water. Salt to taste. Bring to a boil. Cover with a lid and simmer the meat over low heat for about an hour, or until tender. The dish is ready when the beef is soft. If the water evaporates during cooking, add a little more boiling water or hot beef broth. Keep an eye on the pan and don’t let the liquid evaporate completely. Cooking time depends on the cut and age of the meat. Young beef or veal will cook faster, while mature beef might take up to two hours.
Serve in bowls, sprinkled with finely chopped herbs.
Let the finished dish rest for 10 minutes. Serve in bowls, sprinkled with finely chopped fresh herbs. Serve with boiled rice.
And there you have it—a wonderfully aromatic and satisfying Thai-Style Braised Beef that's sure to become a new favorite. The beauty of this dish lies in its simplicity and the depth of flavor achieved through slow cooking. Don't hesitate to adjust the spice level to your liking by adding more or less chili. For an extra touch of authenticity, you could add a splash of coconut milk in the last 10 minutes of cooking for a creamier sauce. Serve it hot with freshly steamed jasmine rice and enjoy the warm, comforting embrace of this delightful meal. Happy cooking!
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