Ingredients

• 2 pounds boneless beef chuck, short ribs (if you’re fancy), or brisket cut into cubes
  • 5 garlic cloves
  • 1 medium ginger or ginger powder
  • 2 tbsp fish sauce
  • 3 tsp teaspoons five-spice powder
  • 1 tbsp teaspoons brown sugar
• Annatto seed oil, optional
  • To make this, take 2 tbsp of annatto seeds and sauté it in oil for about 5 minutes and remove the seeds
• 2 tbsp tomato paste
• 1/2 medium onion, minced or chopped
• 1 medium shallot, minced
• 3 cups of coconut water
• 3 tbsp fish sauce
• 1 tbsp chicken bouillon
• 1 stalk lemongrass
• 3 star anise
• Spices (1 tsp each): black pepper, paprika, chili powder
• 4-5 carrots, chopped into 2 inch pieces

Steps

1. After cutting your meat into cubes, marinate with the ingredients listed below for at least 30 minutes:
   • 5 garlic cloves
   • 1 medium ginger or ginger powder
   • 2 tbsp fish sauce
   • 3 tsp teaspoons five-spice powder
   • 1 tbsp teaspoons brown sugar
2. Start sautéing you beef in a pan or instant pot in the annatoo seed oil (or any oil that you have on hand). Brown the meat on at least two sides. Sauté in batches if necessary.
3. Remove all the meat from the pan and add in your lemongrass, onions and shallots and stir for a few minutes.
4. Once fragrant, add in tomato paste and stir until it is darkened in color, about 2-3 minutes.
5. Add in spices (1 tsp each of black pepper, paprika, chili powder) and 3 star anise into the pot.
6. After 20-30 seconds, add in your coconut water and about 3 tbsp of fish sauce and 1 tbsp of chicken bouillon
7. Cook time based on tool used:
   • Stovetop: Bring to a boil and once it’s bubbling, bring to low and simmer for 2-3 hours. Add in carrots in the last 30 minutes.
   • Instant Pot: Add in carrots and pressure cook on high for 20 minutes.