Bo Kho (Spicy Vietnamese Beef Stew)
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
46
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 stalk
Lemongrass3 tbsps
Fish Sauce (patis)2.5 tbsps
Ginger (grated)2 tbsps
Unsweetened Applesauce1.5 tsps
Curry Powder1
Bay Leaf3 cups
WaterDirections:
1
Trim ends off lemongrass and cut into 3-inch pieces
2
Pound gently with a heavy object until bruised
3
Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl
4
Add beef; mix until coated
5
Let marinate in the refrigerator, about 30 minutes
6
Preheat oven to 300 degrees F (150 degrees C)
7
Drain excess marinade off beef, reserving lemongrass and bay leaf
8
Melt ghee in a Dutch oven over medium-high heat
9
Cook beef in batches until browned, about 30 seconds per side
10
Transfer beef to a plate
11
Reduce heat to medium-low
12
Add onion; cook and stir until soft, about 5 minutes
13
Stir in tomatoes and salt
14
Simmer until thickened into a paste, 12 to 14 minutes
15
Stir beef, reserved lemongrass, and bay leaf into the tomato paste
16
Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes
17
Increase heat to high
18
Add water and carrots; bring to a boil
19
Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours
20
Garnish with cilantro