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Southern Vietnamese beef stew “bo kho” offers a blend of tender meat and a medley of spices, which is often served with rice, bread, or vermicelli.
This recipe serves 4-6 people, takes approximately 60 minutes to prepare, and provides around 3,000 calories in total.
Ingredients
– 1 kg of beef brisket (or beef shank/tendon). Opt for beef brisket or beef shank and a small amount of tendon so the dish can remain moist and flavorful.
– 2 carrots
– 1 liter of coconut water
– 1 onion
– 1 package of Vietnamese beef stew seasoning
– 30 ml Vietnamese rice wine
– 30 ml Mei Kuei Lu Chiew – Chinese rose wine (optional)
– Garlic, ginger, lemongrass
– Spices: Soy sauce, salt, rock sugar, stock powder, chili sauce, ketchup, star anise, cinnamon
– Herbs: cilantro, basil, coriander
– Cashew oil
– Cornstarch or tapioca starch for thickening (optional)
Instructions
1. Preparation
– Finely chop garlic, ginger, and crush lemongrass.
– Roast star anise and cinnamon.
– Slice onions thinly and soak them in ice cold water.
– Peel, wash, and cut carrots into pieces.
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Carving carrots into shapes, like flowers, enhances the dish’s visual appeal. Photo by VnExpress/Bui Thuy |
– Give the beef a wash with a little rice wine and crushed ginger. This helps eliminate any unwanted odors and infuse the meat with a pleasant aroma.
– After washing, cut the beef into bite-sized pieces.
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Beef brisket is a preferred choice for beef stew, offering a blend of lean meat with a hint of fat. Photo by VnExpress/Bui Thuy |
– Combine 30ml Chinese rose wine, 1 packet of beef stew seasoning, 2 tablespoons soy sauce, 2 tablespoons cashew oil, 1 tablespoon rock sugar, 1/2 teaspoon salt, 1/2 teaspoon stock powder, and 1/2 teaspoon pepper in a bowl.
– Add half of the chopped onion, minced garlic, and minced ginger to the mixture.
– Introduce 2 star anise petals and 2 cinnamon branches to the marinade.
– Stir the ingredients well to ensure an even coating on the beef.
– Let the beef marinate for a minimum of 30 minutes, allowing it to absorb the flavors. The longer you marinate the beef, the more it soaks in the flavors.
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The marinated beef adopts a vibrant orange hue. Photo by VnExpress/Bui Thuy |
2. Cooking process
– Sauté onions, garlic, and ginger. Add marinated beef and stir fry for 7-8 minutes.
– Pour 1 liter of fresh coconut water, add lemongrass, and bring to a boil. Skim off foam, season to taste.
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After cooking, the beef develops a brownish tint, and the texture of the meat becomes firmer. Photo by VnExpress/Bui Thuy |
– Simmer until soft, remove cinnamon and star anise. Ensure timely removal of cinnamon and star anise when their aroma peaks. Prolonged presence may introduce bitterness to the dish.
– Add carrots and continue cooking to desired softness.
– For thicker sauce, mix a teaspoon of cornstarch (or tapioca starch) with water and add gradually. Stir well until desired consistency is achieved.
– Turn off the stove, garnish with herbs and onions, and serve hot. You can reduce the overall cooking time by adding a pineapple. Pineapple contains bromelain, an enzyme that helps break down proteins in meat. This natural tenderizing process makes the meat softer and more tender.
3. Finished product
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Garnish the beef stew with herbs at the end for the best aroma and fresh green color. Photo by VnExpress/Bui Thuy |
– The beef stays whole, offering a mix of fat richness and tendon texture.
– The braised beef sauce is thick, with a reddish-brown color and an aroma of cinnamon, anise, and lemongrass.
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