Vietnamese Beef Stew

1: Marinate your beef shank and tendon with all of the ingredients listed under MARINADE for at least 4 hours.

2: Make your annatto oil. Combine all of your ingredients listed under ANNATTO OIL and microwave for 1 minute. Let it sit for a few minutes before straining the seeds out.

3: Heat up 2 TBSP of your annatto oil. Once hot, sauté 7 cloves of crushed garlic until fragrant.

4: Add half a bag of your beef stew spice, 2 TBSP hoisin sauce, and 1/3 cup Heinz No Sugar Added Ketchup. Mix well.

5: Add your marinated beef shank and tendon along with lemongrass. Cook for 5 minutes.

6: Pour in 1/2 a can of chicken stock and cook for 10-15 minutes, stirring frequently.

7: Add the rest of your chicken stock, coconut soda, hot water, and onion. Bring to boil, reduce heat, and simmer for 1.5 hours.

8: Add your carrots, cover, and cook for another 30 minutes.

9: Once cooking is done, remove lemongrass from the pot and enjoy.