Ragoût de boeuf Ho Lam

Experiment with Asian cuisine and prepare your very own Ho Lam Beef Stew! Hearty, delicious, and easy to prepare, this recipe has all the makings to become an instant classic in your household for years to come.

Be sure to have your rice pot handy. After all, it is the perfect piece of cookware for rice recipes of all sizes. This versatile piece of cookware can be used to sear all sides of the beef brisket before sautéing the garlic and the ginger until golden. The Rice Pot is designed to lock in heat and moisture thanks to its tight-fitting lid, slow-cooking the beef along with the remaining ingredients until perfectly tender.

Our Ho Lam Beef Stew recipe features a unique blend of flavours and spices, providing a delicious, hassle-free weeknight meal. Serve over white rice along with a couple slices of carrots, chillis and cilantro to garnish and enjoy! This recipe can be prepared in just over two hours, serving between six and eight people at a time. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe.

Ho Lam

Saisissez la viande jusqu’à ce qu’elle soit dorée. Mettez de côté.

Faites sauter l’ail et le gingembre jusqu’à ce qu’ils soient dorés.

Déglacez avec le vin de cuisine et ajoutez le reste des ingrédients.

Ajoutez le boeuf et l’eau (le bouillon si vous voulez).

Faites cuire pendant 1 heure et demie à 2 heures.

Épaississez avec la bouillie (mélange de fécule de maïs et d’eau).

Servez sur du riz blanc et dégustez.

Facultatif

Ajoutez quelques tranches de carottes coupées, des piments et de la coriandre pour décorer.

Recette fournie par Dobe & Andy