A comforting Vietnamese beef stew, Bo Kho, featuring tender beef shank and flank slow-cooked with aromatic spices, lemongrass, annatto oil, and carrots in a rich, flavorful broth. Perfect served with baguette or rice noodles.
Beef + Marinade:
1. Add beef to a pot with water and bring to a boil. Boil for 5-7 minutes until you see scum rise to the top.
2. Rinse beef under cold water then slice into bite-sized pieces.
3. Marinate beef with 1 tbsp salt, 2 tbsp sugar, 2 tbsp chicken powder, 1 tsp 5 spice, 1 tsp curry powder, 1 tbsp paprika, 1 tsp black pepper, 1.5 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp Mei kuei lu wine, 2 tbsp annatto oil, 1 minced shallot, and 3 minced garlic cloves for 1-2 hours.
Spices:
1. In a dry pan, toast 3 star anise and 1 cinnamon stick on medium-low heat for 2-3 minutes.
Aromatics:
1. In a dry pan, charr 1 onion (cut in half) and 1 large knob ginger (cut in half) on high heat until slightly charred.
Stew:
1. Sauté 2 minced shallots and 4 minced garlic cloves with 4 tbsp annatto oil on medium-low heat until fragrant.
2. Add 2 tbsp tomato paste and cook it out for a few minutes before adding the marinated beef. Raise the heat to medium and cook the beef for 5-7 minutes until fully incorporated.
3. Add the toasted spices, charred aromatics, 3 lemongrass stocks, 1 can coconut soda, and 5 cups beef broth.
4. Let simmer on low with the lid on for 2 hours until the beef is tender.
5. Remove the spices and aromatics then add 3 carrots. Simmer for an additional 30 minutes until the carrots are soft.
6. Season to taste with fish sauce and salt.
7. Enjoy with baguette or rice noodles.
