Oct 19

Oct 19 Vietnamese Braised Beef Stew (Bò Kho)

Dinner, Noodles & Soups, Beef, Vietnamese

I don’t always make bò kho (Vietnamese braised beef stew) but it is always worth the time and effort when I do. Kho is the Vietnamese word for braise because you’re essentially braising the meat in this stew. The longer you cook it, the softer the meat becomes so you end up with mouthwatering, fall apart chunks of beef and tender carrots, loaded with fresh herbs (I like lots of cilantro and Thai basil, but feel free to leave either of them out if it’s not your thing) and aromatics all in a delicious broth. Every family has their own recipe for this dish. It’s incredibly satisfying and hard to mess up - if you can make stew, you can make bò kho. Traditionally, bò kho is served with warm baguette, but it transforms beautifully into a noodle soup or rice dish!

SERVES: 6
PREP TIME: 40 MINS COOK TIME: 3 HRS, 20 MINS TOTAL TIME: 3 HRS

Ingredients

2 1/2 pounds beef chuck, cut into 1 1/2 inch chunks
3 tablespoons oil
1 stalk lemongrass, cut into 3 inch sections
2 stalks lemongrass, minced
8 cloves garlic, minced
1 onion, thinly sliced
4 tablespoons tomato paste
2 cups coconut juice
8 cups water
2 star anise
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon ground black pepper
8 carrots, cut into 1 1/2 inch chunks
2-3 tablespoons chili oil
3 tablespoons soy sauce
1 teaspoon salt
Thai basil, to garnish
Cilantro, to garnish
Onions, thinly sliced, to garnish
Lime wedges

For the marinade:

2 cloves garlic, minced
3 tablespoons ginger, grated
5 tablespoons fish sauce
2 1/2 teaspoons five spice powder
1 1/2 teaspoons brown sugar

Instructions

Combine the beef and marinade ingredients until the beef is evenly coated. Marinate for 30 minutes.
In a large pot, heat the oil. Add the lemongrass stalks and let them infuse into the oil for about 1 minute. Add the garlic and minced lemongrass. Stir fry until fragrant, about 2 minutes. Add the onions. Stir fry until translucent, about 1 minute.
Add the beef. Brown evenly on all sides.
Add tomato paste. Stir and cook uncovered for about 5 minutes.
Add coconut juice, water, anise, paprika, chili powder, and pepper. Bring to a boil and then reduce to a simmer. Simmer for 1 hour.
Add the carrots, chili oil, soy sauce, and salt. Simmer for another 40 minutes to 1 hour.
To serve, remove the lemongrass stalks and star anise. Garnish with basil, cilantro, onion, and lime juice. Serve with baguettes, over noodles, or with rice.