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Vietnamese- Dutch stew

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• 1 kilo of organic beef
• 2 large onions
• 300 grams of carrots
• 2 stalks of lemongrass
• 4 slices of gingerbread
• 1 large apple
• 2 cloves of garlic
• 1 piece of ginger
• 1 bottle of iKi Beer Ginger
• 1 small tin of tomato paste
• 1 tablespoon of fish sauce
• 3 limes
• 1 tablespoon palm sugar
• 1 tablespoon of madras curry spices
• 3 star anise
• 3 bay leaves
• Thai Basil (toko)
• Salt and pepper


Cut the meat into pieces of about 3x3 cm, cut the onions, carrots, lemongrass and gingerbread into large pieces. Slice the apple, garlic and ginger.
Put everything together in a special casserole, add the IKi Beer and raise the heat. Once it starts to boil, the fire can put low, so that it continues to simmer. Add the tomato purée, fish sauce, lime juice, palm sugar, madras curry herbs, star anise and the bay leaves.

Let the whole stand up for as long as possible, at least 4 hours, but 6 to 8 hours is even better. The meat will become as tender as butter. 

In the meantime, make the side dishes, such as brown rice and a green papaya salad. Continue to taste the meat during the day and add salt, pepper, fish sauce, palm sugar or lime juice to get the perfect flavour balance. Serve the meat with finely chopped Thai basil or coriander. Side dishes such as rice or sweet potatoes from the oven fit well. A fresh salad makes it complete. Extra tasty with a nice fresh beer (iKi Green Tea) or an ice-cold dry white wine. Prefer no alcohol? Water with lime and mint also fits perfectly.

This recipe was written and published by Rosalie Recipes

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