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Bo Kho (Spicy Vietnamese Beef Stew)

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Recipe Summary Bo Kho (Spicy Vietnamese Beef Stew)

Bo Kho is the best beef stew I have ever eaten! It takes a bit of prep work, but so very worth it in the end! I always double this recipe.

Ingredients | Pho Bo Tai Recipe

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 (Optional)

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.

Use another cheap cut of beef instead of brisket if desired.

Substitute butter for the ghee if desired.

Substitute 2 whole star anise for the Chinese Five-Spice Powder if preferred. Add them with the lemongrass and bay leaf in step 4.

Keep your ginger in the freezer for super-easy grating.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Pho Bo Tai Recipe

prep: 40 mins cook: 2 hrs 57 mins additional: 30 mins total: 4 hrs 7 mins Servings: 8 Yield: 8 servings

TAG : Bo Kho (Spicy Vietnamese Beef Stew)

Soups, Stews and Chili Recipes, Stews, Beef,