Drakes Vietnamese Inflected Beef Risoto Recipes

Steps:

• In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
• Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
• Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
• Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Steps:

• Sear beef in a little olive oil on medium high heat in large pan, searing all sides, about 5-7 minutes. Reduce heat to medium. Soften onions in beef juices, 5 minutes. Add rice and sautée for 2 minutes; then gradually stir in broth and coconut milk, 1 cup at a time, allowing rice to absorb liquid, while adding additional ingredients. Simmer until rice is tender, about 25 to 35 minutes. Garnish with cilantro leaves and/or lime wedges.

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.