Thai Lemongrass Beef + Root Vegetables (AIP, Paleo, GF, DF)

This is the slow cooker, crockpot, AIP version of the recipe I made a couple years ago. I love a good beef braise. This one is less labor intensive - just put everything in the slow cooker and let the magic begin. The kitchen's going to smell great thanks to the cinnamon, anise and lemongrass. 

My favorite part of making this dish is getting out my meat mallet and giving the ginger and lemongrass pieces a good hit. Bruising helps release the flavor. 

I'm going to sauté thinly sliced cabbage zoodles to serve with this. 

Serves 6. 

AIP Thai Lemongrass Beef + Root Vegetables

2 lbs stew beef, cut into 1 inch pieces

1 yellow onion, chopped

4-5 carrots, peeled, chopped

2 daikon, peeled, chopped

5 cloves garlic, minced

2" ginger root, peeled, smashed

3 lemongrass stalks, cut into thirds, smashed, tied into a bundle

2 kafir lime leaves, fresh or dried

2 star anise

2 cinnamon sticks

several turns of szechwan peppercorns

1 quart beef stock

s + p, to taste

lime juice, to taste

Place beef, onion, carrot, daikon, garlic, ginger, lemongrass bundle, kafir leaves, star anise, cinnamon, fresh crushed szechwan pepper and beef stock into a slow cooker. Cook on high until beef is spoon tender, about 6 hours. Skim off any foam. Remove lemongrass bundle. Season with salt, pepper and lime juice. 

AIP Tom Khaa Gai (AIP, Paleo, GF, DF)

I love a coconut tom kha soup. So exotic and flavorful. I just don't use enough lemongrass in my everyday cooking. This one is full of veggies and healthy fat from the coconut milk. It makes a lot of soup so you could consider halving the recipe or freezing some. Just be sure to cool it down all the way before it goes into the freezer. 

To make the lemongrass easy to remove, cut it lengthwise but leave an inch at the top so it stays together. Roll it 180 degrees and cut again the same way. It should look like a little lemongrass tassel, Take a minute to bask in all the lovely lemongrass aromatics. 

AIP Tom Khaa Gai

serves 8. 

2 shallots, minced

2" numb of ginger, peeled and minced

2 stalks lemon grass, bruised and cut like a tassel

6 fresh or dried kafir lime leaves

2 tins full fat coconut milk

2 tablespoons fish sauce

1 tablespoon honey

1 lb boneless, skinless chicken breast, thinly sliced

6 cups chicken stock

4 carrots, peeled, sliced

8 oz cremini mushrooms, sliced

1 head cauliflower, chopped

8 oz green beans, chopped

lime juice, to taste

s+p 

fresh cilantro, chopped

In a large pot, boil shallots, ginger, lemongrass, lime leaves and coconut milk for a few minutes until fragrant. Stir in fish sauce, honey, chicken, stock, carrots, mushrooms, cauliflower and green beans. Simmer until vegetables are soft. Season with lime juice, salt and pepper. Remove lemon grass stalks and lime leaves. Garnish with cilantro leaves. 

Thai Hot + Sour Soup

Are you sick of reading posts for soup, yet?  WELL, TOO BAD! 

What can I say?  I really like soup.  This one is spicy, sour, full of vegetables, chicken and all those thai flavors of lemongrass, ginger and lime.  Yum!  It's also super healthy.  

If you can't find thai bird chiles, use a serrano pepper.  Remove the stem, halve lengthwise and slice, keeping the membranes and seeds.  Soup might need to be seasoned with additional siracha or sambal oelek at the end for more spice.  Whichever chile you use, wear gloves when handling.  

Makes 2 quarts.   

Thai Hot + Sour Soup

8 cups water

3 lemongrass stalks, outer leaves remove, cut in half, bruised

2 inches ginger root, peeled

4 kaffir lime leaves, bruised

stems of 1 bunch cilantro

3 cloves garlic, peeled, crushed

1 teaspoon black peppercorns

1 tablespoon tamari soy sauce

2 lb boneless, skinless chicken breast, fat trimmed

1 teaspoon grape seed oil

3 carrots, peeled, sliced

2 Thai bird chiles, seeded, minced

5 oz broccoli, chopped  

4 oz snow peas, trimmed, sliced

s + p

1 tablespoon fish sauce

juice of 1 lime

Fresh cilantro leaves, chopped

Place water, lemongrass, ginger, lime leaves, cilantro stems, garlic, peppercorns and soy sauce in a pot.  Bring to a boil, add chicken.  Reduce to a simmer.  Simmer, partially covered until chicken is tender, about 15-20 minutes.   

Remove chicken.  Once cool enough to touch, shred.  Set aside.  Strain stock, discarding solids.  Set aside.  

Wipe out the pot, return to stove over medium heat, add oil.  Add shallots, cook until clear and soft.  Add carrots and chiles.  Sauté 3 minutes.  Add stock, bring to a boil, reduce to a simmer.  Simmer 5 minutes and add broccoli.  Simmer until tender, 5 minutes.  Add snow peas and chicken.  Heat through.  

Season with salt  pepper, fish sauce, lime juice.  Garnish with cilantro leaves.  

Lemongrass Beef Stew + Cabbage "Noodles"

Want to spend 3 hours making dinner?  Who doesn't!  Don't worry, this recipe has easy and minimal prep, otherwise simmering on the stove unattended.  This stew is full of south east asian flavors, rich and spicy.  

When browning the meat, start with a hot pan that is not too full.  If there are too many pieces of meat in the pan they will end up steaming without color.  We are looking for a deep brown, crust to form.  This adds a ton of flavor to the meat.  

We used cabbage instead of my usual preference of rice or noodles to keep the recipe healthier and gluten free.  A quick dip in boiling water milds the flavor and creates a chewy, tender texture making it perfect as a noodle substitute.  

I used a fresno chile but you could use a long green chile, hot cherry or jalapeno.   If you use anything spicier, think about decreasing the sambal oelek which is a popular spicy chile paste, found in grocery stores near the siracha.  

Serves 4.

Lemongrass Beef Stew + Cabbage Noodles

3 tablespoons high heat oil

2 lbs stew beef chunks, 2 " pieces

s + p

4 stalks lemongrass, outer leaves removed, chopped

2" ginger root, peeled, chopped

1 fresno chile, seeded, chopped

5 cloves garlic, peeled, chopped

1 yellow onion, chopped, divided

2 star anise pods

2 cinnamon sticks

2 tablespoons tomato paste

2 tablespoons sambal oelek

3 tablespoons tamari soy sauce

2 tablespoons fish sauce

32 oz beef stock

1 lb daikon radish, peeled, halved lengthwise, 1/2" slices

8oz carrots, peeled, 1 1/2" slices

lime juice, to taste

1/2 head cabbage, cored, thinly sliced

Heat a heavy pot, like a dutch oven, over medium high heat.  Add oil.  Season beef with salt and pepper.  Add to pot in 3 or 4 batches, careful not to over crowd the pan or the meat will not brown, only steam.  Brown meat well on all sides.  Transfer to plate, set aside.  

Add a splash more oil to the pot, if needed.  Add lemongrass, ginger, chile, garlic, 1/4 of the onion, star anise and cinnamon.  Cook until lightly browned, stirring often to avoid burning.  Add browned beef and all juices, tomato paste, sambal oelek, tamari, fish sauce and beef stock plus 1 cup water.  Bring to a boil.  Cover, reduce heat to low and simmer.  Let simmer, covered, 2 1/2 hours.  

Remove beef.  Strain cooking liquid.  Discard solids.  Return beef and stained liquid to pot.  Add daikon, carrots and remaining 3/4 of onion.  Bring to a boil, reduce to a simmer.  Simmer partially covered until daikon is tender, about 45 minutes.  

While stew is simmering, blanche cabbage:  Bring a large pot of salted water to a boil.  Add cabbage.  Cook about 1 minute or until cabbage is crisp tender.  Strain.  When stew is done, ladle over portions of cabbage.