BO KHO RECIPES RECIPES

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BO KHO (VIETNAMESE BRAISED BEEF STEW) RECIPE - NYT COOKING



Bo Kho (Vietnamese Braised Beef Stew) Recipe - NYT Cooking image

Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

Steps:

  • Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
  • Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
  • Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
  • Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
  • Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
  • Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
  • To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Nutrition Facts : @context http//schema.org, Calories 460, UnsaturatedFatContent 11 grams, CarbohydrateContent 29 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 53 grams, SaturatedFatContent 5 grams, SodiumContent 1052 milligrams, SugarContent 13 grams, TransFatContent 1 gram

VIETNAMESE BEEF STEW (BO' KHO) RECIPE - FOOD.COM



Vietnamese Beef Stew (Bo' Kho) Recipe - Food.com image

My mom and dad make this dish in the winter a lot. Every time they do, the whole house smells wonderful. One time my mom came to visit me in boarding school in England. She cooked one pot, I ate for a whole week and got on the black list of all Asians in school. It taste good steaming hot with French bread, and also very good in sandwiches. Some ingredients are available at normal grocery stores. You can get star anise and Thai Basil at Asian stores, natural food stores

Total Time 3 hours

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
1 stalk lemongrass, cut into 2 inch pieces and bruised
3 tablespoons fish sauce
1 1/2 teaspoons Chinese five spice powder
1 1/2 teaspoons brown sugar
2 1/2 tablespoons minced ginger
1 bay leaf
3 tablespoons vegetable oil
1 medium onion, chopped
2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
1/2 teaspoon salt
1 lb carrot, peeled,cut into 1 inch chunks
2 star anise
3 cups water
Thai basil (optional)
cilantro (optional)

Steps:

  • Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
  • Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
  • Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
  • If sauce is too thick, add a bit of water.
  • Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
  • Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
  • Add carrots and simmer for another 45 minutes until beef and carrots are tender.
  • Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
  • Taste great with steam rice or French bread.

Nutrition Facts : Calories 503.6, FatContent 24.6, SaturatedFatContent 7.7, CholesterolContent 149.7, SodiumContent 1624.9, CarbohydrateContent 22.2, FiberContent 5.2, SugarContent 11.2, ProteinContent 51

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