Entree: Wallis and Futuna – National Cuisine – Boeuf à la Vanille (Braised beef simmered in a fragrant vanilla-scented coconut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5–2 in (4–5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) dry white wine or extra stock
- 1 tbsp (15 ml) light soy sauce or 1 tbsp (15 ml) fish sauce for depth
- 1 tbsp (12 g) brown sugar
- 1 tsp (5 g) fresh grated ginger
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (8 g) fresh chopped cilantro or parsley for garnish

Instructions

1. Pat the beef dry and season lightly with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the beef in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until soft and beginning to brown, about 6–8 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Scrape the vanilla seeds into the pot and add the split vanilla pod, stirring briefly. Return the browned beef to the pot.
4. Add the coconut milk, beef stock, and white wine (or extra stock). Stir in the soy sauce (or fish sauce), brown sugar, bay leaf, and thyme. Bring to a gentle simmer.
5. Cover, reduce heat to low, and simmer gently until the beef is fork-tender, about 1.5–2 hours. Check occasionally and add a splash of stock if the sauce reduces too quickly.
6. Remove the vanilla pod and bay leaf. Stir in the lime juice, adjust seasoning with salt and pepper, and finish with chopped cilantro or parsley. Serve hot.