Bo Kho (Spicy Vietnamese Beef Stew) recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Beef
Ingredients
- 1 stalk lemongrass 3 tablespoons fish sauce (patis) 2 ½ tablespoons grated ginger 2 tablespoons unsweetened applesauce 1 ½ teaspoons curry powder 1 teaspoon Chinese five-spice powder 1 bay leaf 2 ½ pounds beef brisket, cut into 1 1/2-inch chunks 3 tablespoons ghee (clarified butter) 1 onion, finely chopped 2 (14.5 ounce) cans diced tomatoes, drained and crushed with your hands kosher salt to taste 3 cups water 1 pound carrots, peeled and chopped into 1-inch pieces ¼ cup chopped fresh cilantro
Nutrition Info
- 346.4 caloriescarbohydrate: 13.5 gcholesterol: 70.6 mgfat: 24.6 gfiber: 3.2 gprotein: 16.7 gsaturatedFat: 10.7 gservingSize: -sodium: 701.9 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Bo Kho (Spicy Vietnamese Beef Stew)
Directions
-
Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef, mix until coated. Let marinate in the refrigerator, about 30 minutes.
Preheat oven to 300 degrees F (150 degrees C).
Drain excess marinade off beef, reserving lemongrass and bay leaf.
Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion, cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots, bring to a boil.
Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.