Topic: Vietnamese Braised Beef with Tomato

[976bar]

I didn't know which section to post this, but Wednesday night at the UNI is Thai night (or anything closely related in my opinion), so I was sifting through recipes today and found this.

All I can say is, it is like a braised beef dish in tomato, but with an oriental twist and went really well. It is full of flavour with a rich sauce.

I used 8kg of beef strips (stroganoff) shaped beef.

Ingredients
8kg Beef Strips
16 Onions, peeled and finely sliced
5 Red Peppers, finely sliced
5 Green Peppers, finely sliced
200g Butter
60 cloves garlic, finely sliced
30 Julienned strips  of fresh Ginger
2.5Kg Tin Plum Tomatoes
20 Tbsp Dark Soy Sauce
2 tbsp Tomato Puree
4 Litres of Beef Stock
Salt & Pepper

Method
Melt the butter in a pan and add the onions, gently saute until soft and translucent, then add the garlic and ginger and continue to cook until the garlic is soft.

Add the peppers and stir fry until softish.

In a separate pan seal the beef strips in some hot oil and set aside.

Add the beef to the onion mixture, add the soy sauce, beef stock, tomatoes, tomato puree and bring to the boil, then turn the heat down and simmer until the beef is really tender.

Season with salt and pepper and serve with rice.

[Micky Tikka]

These dishes are very useful to me Bob  ( bulk )
I do lots of buffets and dinners at my club through the year
What stocks do you use

[976bar]

These dishes are very useful so me ( bulk) Bob
I do lots of buffets and dinners at my club through the year
What stocks do you use

Hi Michael, in the Kitchen we use Knorr professional Buillons etc, but any good stock would do.

As Phil just pointed out to me, this is not a typical Vietnamese dish according to his wife, and I have to agree with him when looking at the picture of the author just inside the back cover. (Rather more American), however, I have to say that this dish is a winner wherever it is from. It just happened to be in the Vietnamese section of my recipe book

[Micky Tikka]

Fully understood Bob
It doesn't have to be authentic to taste good
when i do bulk buffets i do Thai green and the museman curries (spelt wrong  :) i do make my own pastes
but you do have to bulk it out with a few non authentic veggies
I find Chicken and black bean sauce is a good bulk dish
Cheers Michael

[Peripatetic Phil]

I find Chicken and black bean sauce is a good bulk dish

Chicken with chilli and black-bean sauce is my Chinese party piece, Michael.  We must exchange recipes.
** Phil.

[Micky Tikka]

Will do Phil

[976bar]

Will do Phil

Count us all in Guys!!

[Peripatetic Phil]

I thought I had already posted it, but I can't find it anywhere, so I shall attempt to re-create it from memory.  Warning to the faint-heated -- there will be very few actual quantities; replicate using your own judgement.  I will compose it off-line and post it (hopefully) tomorrow.

** Phil.

[loveitspicy]

Looks very tasty indeed

best, Rich