Bò Kho (Vietnamese Beef Stew)
A simple to prepare braise that is mouth-wateringly tender and bursting with aromatics and herbs, in the broth that will keep you coming back for more Vietnamese baguette
Ingredients
INGREDIENTS
- 2 lb beef shanks divided into 3/4 1" pieces
- tap water
- 1 Tbsp salt
The MARINADE
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 teaspoon salt
- 1 tsp Vietnamese spice for beef stew
AROMATICS
- 2 tbsp neutral cooking oil
- 4 cloves of garlic chopped roughly
- 1 tsp paprika optional, for extra color boost
BROTH
- 1 Tbsp Vietnamese spice for beef stew
- 1 medium onion quartered
- 1.5 tbs fresh ginger cut or mashed
- 2 tbsp tomato paste
- 1 or 2 stalks of lemon grass are used approximately 7" of the root area that is aromatic and pounded
- 2 tbsp dark soy sauce
- Four bay leaves
- 1 can of chicken broth, approximately 2 cups
- 3-4 pods star anise
- 6 oz coconut soda, Coke or Sprite
- 3-4 carrots cut into 1" chunks
- 5 cups of water that has been filtered or enough to completely cover the ingredients
ACCOUTREMENT
- 6-12" Vietnamese bread loaves
- Salt and pepper
- 2 jalapenos cut in slices
- One bunch Thai basil
- 1 lemon sliced
Instructions
- Get rid of the meat. Place the beef in an enormous pot. Add 1 tablespoon of salt and sufficient tap water to just completely cover it. Bring the pot to a boil over high heat. Once it is at a simmer in 30 secs, turn off the heat, strain, and rinse under cold water to wash. If you haven't cut your meat into 3/4-1/1" pieces make it happen now.
- Let the beef marinate. Mix all marinade ingredients into the meat and put it in a container or bag for at minimum two hours, though it is best to let it sit overnight.
- Aromatics. Heat a large saucepan on medium-high. Once it is hot, add the olive oil and let it warm up little before adding the garlic and stir it to slowly cook until it turns lighter brown. Then , add the paprika and stir until the aroma is released in approximately 30 seconds.
- Broth. Incorporate all the broth ingredients into the pot with the exception of the carrots. Increase the heat until it comes to a boil and then lower the heat until it remains at a simmer. The meat should cook until it is tender as you'd like in about 60 to 90 minutes. Include carrots in the last 10 minutes, so that it softens. The cooked onions should be discarded along with the stars anise pods.
- Serve with accoutrements such as by slicing fresh Thai basil into your plate, taking a few bites of jalapeno, placing a few pieces meat in the salt / lemon juice or pepper side for a variety.
Notes
Added approximate time for meat cooking time.