3 Lbs. Beef Brisket, cut into 1 inch pieces
2 Tsp. Sugar
1 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
2 Tbsp. Five Spice Powder
1 Tsp. Beef Bouillon Powder
2 Tbsp. Soy Sauce
1 Tbsp. Ginger, freshly grated
1 Tbsp. Garlic, freshly grated
Broth Ingredients
1 Tbsp. Vegetable Oil
5 Cloves of Garlic, minced
4 Stalks Lemongrass, cut into 3 inch piece
1 Onion, Thinly Sliced
4-5 Star Anise
1 Stick of Cinnamon
1.5 Cups Tomato Sauce
1.5 Cups Coconut Water
6 Cups Beef Broth
5-7 Carrots
Toppings
Thai Basil
Cilantro
Green Onion
Chilies
Marinate the beef with the above ingredients overnight for maximum flavor.
Heat up a Dutch oven on medium high heat. Add in the oil, once hot add in the garlic, lemongrass, star anise, cinnamon, and beef mixture. Sauté for 4-6 minutes.
Add in the tomato sauce, coconut water, beef broth and stir. Bring to a boil then reduce heat to a simmer. Cover and let simmer for 1-2 hours. After 1 hour and 45 minutes add in the carrots and continue to cook until the carrots are tender. Turn off heat.
Top with Thai basil, cilantro, green onions, chilies, and enjoy.