Khmer stew of beef shank
- 700 g Beef shank (lightly defatted and sliced)
- 50 g Palm sugar (bulk in Asian grocery stores)
- 5 c. soup Fish sauce (treuk trey in Cambodia, nuoc-nâm in Vietnam)
- 4 cloves Ail
- 4 ripe tomato
- 4 Star of badiane
- 4 For garnish
- 1 small bouquet Egg
- 1 small boot Teasel or coriander
- 1 handle (60 g) Fresh onion
- Soybean germ
- The first step is the most important: in a casserole that will be used for cooking the meat, gather the crushed palm sugar, the fish sauce, the chopped garlic and 3 tbsp. of water. Bring to a boil by mixing with a wooden spoon to dissolve the sugar well. Once it has melted, let it evaporate until it begins to caramelize (the caramel is ready when the bubbles appear more slowly and when the garlic is golden). Out of the fire, carefully, by moving away from the casserole to avoid splashing, pour 1 liter of water at once (not in small doses).
- Put back on the fire, add the tomatoes peeled, seeded and crushed, meat and star anise. Cook for 3 hours over very low heat, without covering, adding a little water and foaming regularly.
- Cook the eggs for 6 minutes in boiling water. Refresh them and shovel them. Rinse the bean sprouts. Chop teaspoon or coriander and fresh onions.
- At the last moment, bring the pot-au-feu to a boil for 5 minutes with the soft-boiled eggs. Divide into 4 soup plates. Sprinkle with bean sprouts, onions, teaspoons or coriander. Serve hot, accompanied by a white rice or, as in Cambodia, a baguette of fresh and crispy bread (heritage of the French colonial era).