We put our own slow cooker twist on this fantastic recipe from Bon Appetit. Slow cookery Thai goodness — and customizable to boot — making it perfect for picky guests.
This recipe is a departure from our more “Americanny” slow cooker recipes, but with the rice noodles and the peanuts, we’ve got ourselves our very own tasty treat. Only confirming my theory that food processors make every food better, this recipe uses the magic machine for good. Make a dry pastey mix that covers the beef while it bubbles away in the slow cooker.
If rice noodles aren’t your thing, for you Paleo people, this is great in a lettuce wrap.
4 lemongrass stalks, ends trimmed and outsides peeled
4 cloves garlic chopped small
1 lime’s worth of juice (recipe calls for 4 kaffir lime leaves, but I don’t know where to find those)
2 tablespoons chopped peeled ginger (about 1 inch of ginger)
1 jalapeno, chopped
3 pounds boneless beef chuck, cut into two inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 whole star anise pods
1 cinnamon stick
1/2 cup soy sauce
1 tablespoon fish sauce
1/2 cup (packed) light brown sugar
8 oz. wide rice noodles
6 scallions, sliced into tiny rings
1/2 cup smashed peanuts
Take out your trusty food processor Process lemongrass, garlic, lime juice (or kaffir lime leaves), ginger, and jalapeno in a food processor until it gets like paste.
Salt and pepper the beef chunks. Brown the meat in the vegetable oil over medium-high heat, 10–15 minutes. Put the meat on a plate.
Add the lemongrass paste to the same pot you cooked the beef in, stirring often, until lemongrass gets soft, 5–8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, and beef with any juices. Add the beef and lemongrass mixture to the slow cooker. Add about 4-6 cups water. Cook on high for 4-6 hours or low for 8-10 hours.
Right before serving, cook rice noodles.
Serve with lime wedges, smashed peanuts, sliced green onions, chopped cilantro and Sriacha sauce.
The recipe says this can be made 3 days ahead and saved for later. I believe it.
Bon appetit indeed.