Vietnamese Beef Stew (Bò Kho)
Vietnamese Beef Stew (Bò Kho)
Serves 4-6
Ingredients:
4 lbs beef shank, cut into 1.5-inch cubes
3 garlic cloves, minced
1 large shallot, minced
6 tablespoons anatto oil
4 tablespoons tomato paste
3 liters coconut water
4 large carrots, peeled and chopped
4 red potatoes, peeled and diced
2 tablespoons kosher salt, or to taste
Marinade:
3 garlic cloves, minced
1 large shallot, minced
2 tablespoons light soy sauce
2 tablespoons Mei Kwei lu wine
2 tablespoons cane sugar
2 tablespoons chicken bouillon powder
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon five-spice powder
1 teaspoon curry powder
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon MSG
Aromatics:
1 large yellow onion, quartered
1 bay leaf
2 cinnamon sticks
2-inch knob of ginger, crushed
3 star anise
5 lemongrass stalks, smashed
Corn Starch Slurry:
1/3 cup cornstarch
1/3 cup water
Instructions:
1. Begin by briefly blanching the beef shank in boiling water to clean the surface. Remove them from the water, let them cool, and then cut them into 1.5-inch pieces. Note that larger cuts will require more time to braise.
2. Combine the ingredients for the marinade with the beef and marinate at room temperature for 4 hours or refrigerate overnight.
3. Heat a large 10-quart pot over medium-low heat. Add anatto oil and sauté the minced garlic and shallot until fragrant. Stir in the tomato paste and cook for an additional 2 minutes.
4. Add the marinated beef shank, turn the heat on high, and cook for an additional 5 minutes, stirring occasionally to coat all surfaces with the tomato mixture.
5. Pour in the coconut water and bring to a simmer.
6. Once it reaches a simmer, add the aromatics and let it simmer on low heat for 2 hours.
7. Remove the aromatics, then add the carrots and potatoes. Continue to simmer for an additional 20 minutes or until the vegetables are fork-tender.
8. Stir in the cornstarch slurry to thicken the stew and adjust the seasoning with the remaining 2 tablespoons of kosher salt. Add half at a time and adjust to your taste, adding more salt if necessary.
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