1. In a glass or earthenware bowl, combine rice wine, fish sauce, sugar and 1 teaspoon pepper. Add beef and let stand at room temperature for 2 hours, or cover and refrigerate for up to 24 hours. Stir several times during this period. Using a slotted spoon, transfer beef from marinade and at dry, reserve marinade.
2. In a large, heavy pot or Dutch oven, heat oil over medium heat and saute half of shallots and half of garlic until soft, about 3 minutes. Using a slotted spoon, transfer to a bowl. Add half of beef to pot and cook, stirring frequently, until all sides are lightly seared, about 5 minutes. Using a slotted spoon, transfer to a bowl. Repeat with meaning meat.
In same pot, combine meat, cinnamon, aniseed and cooked shallots and add remaining garlic. Add 1 cup (8 fl oz/250 ml) water plus any marinade. Cover and simmer over medium-low heat just until beef is tender, about 2 hours. Shake occasionally to prevent scorching. If the braise cooks dry, add a little more water.

3.Meanwhile, peel and seed tomatoes: Use a small knife to cut away and remove each tomato core. Turn tomato over and lightly score underside with an X. Plunge into a large pot of rapidly boiling water and cook for exactly 10 seconds. Remove immediately from water and plunge into ice water to stop cooking. The skin should now pull easily from pulp, discard. Cut tomatoes in half and squeeze over a trainer to extract all seeds. Discard seeds and retain tomatoes and juice.

4.In a medium saucepan, combine tomatoes, strained tomato juice and remaining raw shallots, garlic and teaspoon pepper. Add remaining 1/4 cup (2 fl oz/60 ml ) water and cook until tomatoes are just starting to break up, about 3 minutes. In a separate saucepan, melt butter over low heat and whisk in flour. Cook, Stirring constantly, until it barely begins to brown, about 2-3 minutes. Whisk into tomato mixture and remove from heat.

When beef is barely tender, remove cinnamon sticks, if using, from braise. Stir in tomato mixture. Reduce heat to a simmer, cover, and cook until fork tender, 30-60 minutes. If desired, garnish with cilantro sprigs. Serve with bread rolls or baguette.

Sever 4

Note: this is a classic example of Vietnamese fusion food, created, presumably, after the French colonists’ departure , when red wine flowed less freely and the local substitute of rice wine was used. This recipe’s European prototype is arguably beef bourguignon or a Flemish-style carbonate.
Hint: Inexpensive beef cuts work best in this braised dish. Do not use premium
Cuts like loin (saddle), or lean meat like round (topside), as they can become tough and dry during long, slow cooking

Ingredients:

1/3 cup(3 fl oz/90ml) dry rice wine or dry sherry
3 tablespoon fish sauce
1 teaspoon sugar
2 teaspoon ground pepper
2 lb (1kg) boneless beef blade or chuck, trimmed and cut into 1-inch (2.5 cm) cubes
3 tablespoons vegetable oil
1/2 cup (2 oz/ 60g) brown or pink shallots (French shallots) crushed cloves from 1/2 bulb garlic, crushed 2 sticks cinnamon, or 1/2 teaspoon ground cinnamon
1/2 teaspoon aniseed
About 11/4 cups (10 fl oz/310ml) water
3 tomatoes, peeled and seeded
1/4 cup (2 oz/60g) butter
1/4 cup (1oz/30g) all-purpose (plain) flour
Cilantro (fresh coriander) sprigs for garnish (optional)
Crusty bread rolls or baguette for serving