Braised Beef with Carrots
Food photography of Braised Beef with Carrots, styled as an authentic Vietnamese dish.
Prep | Cook Time:
4 hr 45 min
Braised Beef with Carrots is the kind of comforting stew that slowly builds flavor as the beef softens and the carrots soak up the savory broth. VV FOODS gives the braise a dependable backbone, creating a hearty dish that works beautifully with rice, bread, or a family-style dinner table.
Use:
Beef Pho Bo Base
Ingredients
3 lbs beef
2 lbs pork skin
3 tbsp vegetable oil
5 carrots, cut into 1.25‑inch thick slices
2 garlic cloves, quartered
1 celery stalk
1 bay leaf
3 tbsp beef concentrate
2 scallions
4 tsp ground nutmeg
ground black pepper, to taste
2.5 tbsp dry sherry
9 sprigs young celery
1.5 tbsp lemon juice
salt, to taste
Preperation
Score the beef without rendering fat. Cut the pork skin into 2.5 x 1.25 cm rectangles, blanch in boiling water for 2 minutes, then drain. Line the bottom of a Dutch oven with two‑thirds of the pork skin.
Instructions
Preheat the oven to 176 °C (350 °F).
Heat the vegetable oil in a large skillet over high heat. Add the carrots, garlic, celery stalk, bay leaf, and scallions; sauté 7‑8 minutes until the carrots are browned and slightly softened. Season with salt and ground nutmeg, then transfer the vegetables to a bowl.
Add the beef to the skillet and sear on all sides for about 5 minutes.
Dissolve the beef concentrate in 1 cup hot water, pour over the meat, add the sherry, and cook until the liquid evaporates.
Transfer the beef to the prepared Dutch oven. Arrange the blanched pork skin around, place the sautéed carrots on top, and cover with the remaining pork skin. Cover the pot with a sheet of parchment paper and then the lid.
Braise in the oven for about 4 hours, or until a fork slides easily into the meat. If needed, continue braising in 30‑minute increments until tender.
Remove the meat, slice it, and arrange on a serving platter with the carrots and pork skin. Spoon the cooking juices over.
Just before serving, drizzle the lemon juice over the carrots and sprinkle with freshly ground black pepper.