Or Lam

As I endure a forced 36 hours of a liquid diet, I long for some of the exquisite meals I have had the pleasure to consume. Magnificent Steaks, luscious curries, divine roasts, stupendous stews, and the like, but one will not leave my mind.

A simple beef stew comprised of less than prime meats, herbs, and spices gathered locally but cooked most spectacularly and served simply.

From TasteAtlas.

This versatile Lao stew is traditionally associated with Luang Prabang, Province, Laos. The dish usually combines chunks of meat with typical Laotian spices such as lemongrass, cilantro, dill, basil, galangal, and sakhan – the stems from wild vines which impart a peppery, spicy flavor to or lam.

Other ingredients include onions, garlic, and eggplants which make the base of the broth, while the dish is finished off with the addition of rice balls, different vegetables, and grilled meat, usually beef, water buffalo, pork, or chicken, although some less common varieties may also include fish.

A few notes/warnings:

I have written this to MY TASTE and MY STYLE OF COOKING; yours will vary. I am sure you will want to reduce the number of chili peppers or moderate their heat.

The beef’s initial sear is done to impart a good bit of wok hei, that almost mythical”smoky flavor” that comes from a very high heat sear and is the trademark of excellent Chinese food. Unfortunately, it is also very elusive and can be pretty dangerous to produce. I suggest you start with a wok or skillet over medium-high heat, and when the pan is hot, add the cold oil and then the meat, thence sear for 2 minutes a side.

As always, the quality of the ingredients will set the bar for the flavor of the dish. Use fresh spices in this, not Star Anis which has been in the back of the cabinet since Clinton was president. Using a good-grade fish sauce, and a GOOD beef stock will make or break this dish.

Or Lam

A versatile Lao stew is traditionally associated with Luang Prabang, hearty, and filling

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Marinade 1 hour hr

Total Time 2 hours hrs 35 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Asian, Thai

Servings 4 Perons

Calories 2042 kcal

Equipment

• 1 Large Wok or heavy skillet With Cover

Ingredients

  

1x2x3x

Marinade

• 2 tbsp Fish Sauce Good Stuff (Nam Pla)
• 1/2 tsp Black Pepper Coarse Ground
• 2 tsp 5 Spice Powder
• 1 tbsp Brown Sugar Dark Brown Sugar
• 2 tbsp Grated Ginger

Stew

• 1 tbsp Neutral Oil High Smoke Point
• 2 lb Beef Boneless, cut to bite sizes chunks (Chuck)
• 1 ea Onion Peeled, sliced very thin
• 1 lb Carrots peeled, cut into 2-inch chunks
• 6 cloves Garlic Peeled, minced
• 2 tbsp Ginger Minced fine
• 4 ea Jalapeno Peppers Thinly sliced, (see notes)
• 2 cups Beef Stock Good Stuff, (make your own)
• 2 tbsp Fish Sauce Good Stuff (Nam Pla)
• 2 cups Green Beans Washed, snapped, cut to 1"
• 3 ea Scallions Washed, sliced thinly
• 1 ea Lime Zested and juiced
• Salt and Pepper To Taste
• 3 tbsp Lemongrass Tender Centers, finely chopped
• 2 ea Star Anise Pods Fresh, Please
• 1 2" Cinnamon Stick Fresh, Please
• 1 bunch Mint Washed, Trimmed and Chopped
• 1 bunch Cilantro Washed, Trimmed and Chopped

Instructions

 

Marinade

• 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, you can cover and refrigerate overnight.

Stew

• Over high heat, bring the wok to just smoking.
• Add oil and swirl.
• Add beef and stir-fry until lightly browned.
• Add onions, carrots, garlic, and ginger, and continue stir-frying until the onions are tender and start to take color.
• Add beef stock, star anise, lemongrass, cinnamon, and fish sauce, and bring to a boil.
• Reduce heat, cover, and simmer for about 60 minutes, until beef is tender.
• Add green beans, jalapenos, and scallions (and a little more stock if needed, adjust thickness to your desire) and continue simmering uncovered for about 10 minutes, until beans are tender. (Maybe slip in an additional dash of coarse ground black pepper.)
• Taste, season, and balance flavor. ( Remove the Star Anise and Cinnamon stick)
• Stir in lime juice and serve with fresh herbs, additional peppers, and lime zest on the side.

Notes

Where to start with this dish? It is a farmer’s dish, meant to cook old water buffalo, but adopted and adapted to the villages and cities.  We will forgo the search for sakhan and use chili peppers for our peppery, spicy flavor.

First of all, Chilies… This recipe is written to my taste, so BEWARE; you may want to do the following, reduce the number of peppers, seed them, or add them in with the onions and carrots to allow them to cook down and mellow. As always, taste your peppers, “What you don’t taste now can burn your arse tomorrow.”

The initial chao will be a very high-heat experience, BE VERY SURE of what you are doing.  If you are doing this the first time…  DON’T … 

This initial sear/char imparts a beautiful flavor, but it is not worth involving the Fire Department.

Brown the beef in a more sedate manner, perhaps on medium-high, and heat the pan to a 3-second pan*.  Or use an infrared thermometer.

*(3 Second Pan, place the pan over medium-high heat, place your hand in the pan, (DON’T TOUCH THE PAN YOU, IDIOT)  When your hand gets hot after 3 seconds.  Your pan will be between 300 and 400 degrees.  This level of heat will generate a decent sear on the meat.

Nutrition

Calories: 2042kcalCarbohydrates: 13gProtein: 9gFat: 217gSaturated Fat: 119gPolyunsaturated Fat: 8gMonounsaturated Fat: 74gTrans Fat: 0.01gCholesterol: 154mgSodium: 1676mgPotassium: 516mgFiber: 2gSugar: 6gVitamin A: 585IUVitamin C: 11mgCalcium: 72mgIron: 2mg

Keyword Beef, Spicy, Stew

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