Vietnamese Beef Curry

This is a recipe imported from France during the time of colonization. The Vietnamese version is brothier and more soup-like than western versions and traditionally served over fresh rice noodles. It has a light curry flavor with notes of lemongrass and tomato.

Reheating Instructions:

In an oven set to 350 degrees, remove the plastic top. Cover if you wish with foil, otherwise place in oven and heat for about 10-15 minutes, until heated through. Serve alongside steamed rice.

Ingredients: gracie creek pastured beef brisket, onions, garlic, lemongrass, carrots, celery, rice wine, beef stock (grass fed beef bones, onions, ginger, rock candy, salt), potatoes, carrots.