Bo Kho

We loved the flavors in this Vietnamese braised beef stew! Perfect for a new take on a slow-cook meal using our beef stew/kabob meat.

Ingredients:

For the marinade:

• 2 tablespoons Vietnamese fish sauce, such as Red Boat

• 1 tablespoon brown sugar

• 2 tablespoons grated fresh ginger

• 2 teaspoons Chinese 5-spice powder (option to make your own below)

• ½ teaspoon black pepper

For the braise:

• 1.5 - 3 lbs lbs BRB stew/kabob meat

• 2 tablespoons Avocado oil, Ghee, or vegetable oil

• 6 large shallots or 1 medium red onion, thinly sliced

• 1 cup chopped tomato, fresh or canned

• 2 tablespoons grated fresh ginger

• 3 garlic cloves, minced

• 3 tablespoons finely chopped lemongrass, tender center only

• 1 teaspoon kosher salt

• 4 star anise pods

• 1 (2-inch) cinnamon stick

• 1 or 2 Serrano or Thai chiles, stem on, split lengthwise

• 1 ½ -2 lbs medium carrots, peeled, cut into 2-inch chunks

• ½ cup thinly sliced scallions

• 1 cup cilantro sprigs, for garnish

• ½ cup small basil leaves, preferably Thai, for garnish

• ½ cup mint leaves, for garnish

Directions:

1. Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.

2. Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 30 minutes, or longer if time permits (wrapped and refrigerated overnight if desired).

3. 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.

4. Add tomato, ginger, garlic, lemongrass, and salt. Stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.

5. Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.

6. Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary.

7. To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil. Enjoy the delicious flavors!

Homemade Chinese 5 spice powder:

2 tablespoons ground star anise

2 tablespoons ground fennel seed

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground peppercorns (Sichuan if you have them)

Combine all ingredients in a small bowl. Whisk until evenly blended. Store in airtight glass jar.