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- 1
Parboil the beef
Fill a large pot halfway with water and add 2 tablespoons of the salt, one smashed knob of ginger, and 2 halved shallots. Bring to a boil, add the beef shank and brisket, and cook for 3 minutes to draw out impurities. Drain, rinse the beef under running water, and cut it into 2-inch cubes. This quick parboil is the secret to a clean, clear-tasting broth.
- 2
Build the marinade
In a large bowl, combine the beef cubes with 2 minced shallots, 6 minced garlic cloves, the remaining 1 teaspoon salt, 2 tablespoons chicken bouillon powder, 2 tablespoons sugar, the soy sauce, black pepper, curry powder, turmeric, cumin, five-spice powder, paprika, dried thyme, Shaoxing wine, and annatto oil. Toss until every piece is coated, cover, and refrigerate at least 4 hours, ideally overnight. This is where all that warm spice gets into the meat.
- 3
Toast the whole spices
In a small dry skillet over medium heat, toast the cinnamon stick and star anise for 1 to 2 minutes until fragrant. Toasting wakes them up and gives the stew its signature perfume.
- 4
Sear the beef
Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 6 minced garlic cloves and half the remaining minced shallots and cook until fragrant and lightly browned. Add the marinated beef and cook on high for about 6 minutes, stirring, until seared on the outside.
- 5
Add the aromatics
Pour in the coconut water and add the toasted cinnamon and star anise, the smashed lemongrass stalks, a smashed knob of ginger, and the bay leaves. Cover and cook on high for 30 minutes, stirring occasionally. Keep the beef submerged, topping up with a little water if it reduces too much. The coconut water is what gives bò kho its gentle sweetness.
- 6
Simmer until tender
Add about 4 1/2 cups water and bring to a boil, then reduce to medium and simmer 1 to 1 1/2 hours, until the beef is fork-tender.
- 7
Char the carrots
While the stew simmers, cut the carrots into chunks. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat and saute the last of the minced shallots until translucent. Add the carrots, 1 teaspoon chicken bouillon powder, and 1/2 teaspoon black pepper and cook about 3 minutes until lightly charred. Charring them first keeps them from turning to mush in the pot.
- 8
Season and finish the broth
Fish out the bay leaves, ginger, star anise, and lemongrass. Add about 1 1/4 cups water, the remaining 2 tablespoons chicken bouillon powder, 1 tablespoon sugar, and 1 teaspoon salt along with the charred carrots. Cover and simmer 15 minutes, then taste and adjust.
- 9
Thicken and serve
Stir the cornstarch into 4 tablespoons water, then stir the slurry into the pot along with the onion wedges. Cook until the broth lightly thickens. Season to taste with fish sauce, salt, or a pinch more sugar. Ladle into bowls, pile on Thai basil and cilantro, add a squeeze of lime, and serve with torn French baguette for dunking.
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Bò Kho (Vietnamese Lemongrass Beef Stew)
Created by: SpiceRouteCooks
Ingredients
- 3 lb beef shank
- 1 1/2 lb beef brisket
- 6 shallots
- 12 garlic cloves
- 2 fresh ginger
- 5 lemongrass stalks
- 1 yellow onion
- 3 carrots
- 1 cinnamon stick
- 4 star anise
- 4 bay leaves
- 5 tbsp chicken bouillon powder
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 1/2 tbsp turmeric
- 1 tsp cumin
- 1 tsp five-spice powder
- 1 tsp paprika
- 2 tsp dried thyme
- 1 tsp black pepper
- 1 tbsp salt
- 2 tbsp Shaoxing wine
- 2 tbsp annatto oil
- 3 tbsp vegetable oil
- 40 oz coconut water
- 1 tbsp fish sauce
- 2 tbsp cornstarch
- Thai basil
- cilantro
- lime
- French baguette
Instructions
- Parboil the beefFill a large pot halfway with water and add 2 tablespoons of the salt, one smashed knob of ginger, and 2 halved shallots. Bring to a boil, add the beef shank and brisket, and cook for 3 minutes to draw out impurities. Drain, rinse the beef under running water, and cut it into 2-inch cubes. This quick parboil is the secret to a clean, clear-tasting broth.
- Build the marinadeIn a large bowl, combine the beef cubes with 2 minced shallots, 6 minced garlic cloves, the remaining 1 teaspoon salt, 2 tablespoons chicken bouillon powder, 2 tablespoons sugar, the soy sauce, black pepper, curry powder, turmeric, cumin, five-spice powder, paprika, dried thyme, Shaoxing wine, and annatto oil. Toss until every piece is coated, cover, and refrigerate at least 4 hours, ideally overnight. This is where all that warm spice gets into the meat.
- Toast the whole spicesIn a small dry skillet over medium heat, toast the cinnamon stick and star anise for 1 to 2 minutes until fragrant. Toasting wakes them up and gives the stew its signature perfume.
- Sear the beefHeat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 6 minced garlic cloves and half the remaining minced shallots and cook until fragrant and lightly browned. Add the marinated beef and cook on high for about 6 minutes, stirring, until seared on the outside.
- Add the aromaticsPour in the coconut water and add the toasted cinnamon and star anise, the smashed lemongrass stalks, a smashed knob of ginger, and the bay leaves. Cover and cook on high for 30 minutes, stirring occasionally. Keep the beef submerged, topping up with a little water if it reduces too much. The coconut water is what gives bò kho its gentle sweetness.
- Simmer until tenderAdd about 4 1/2 cups water and bring to a boil, then reduce to medium and simmer 1 to 1 1/2 hours, until the beef is fork-tender.
- Char the carrotsWhile the stew simmers, cut the carrots into chunks. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat and saute the last of the minced shallots until translucent. Add the carrots, 1 teaspoon chicken bouillon powder, and 1/2 teaspoon black pepper and cook about 3 minutes until lightly charred. Charring them first keeps them from turning to mush in the pot.
- Season and finish the brothFish out the bay leaves, ginger, star anise, and lemongrass. Add about 1 1/4 cups water, the remaining 2 tablespoons chicken bouillon powder, 1 tablespoon sugar, and 1 teaspoon salt along with the charred carrots. Cover and simmer 15 minutes, then taste and adjust.
- Thicken and serveStir the cornstarch into 4 tablespoons water, then stir the slurry into the pot along with the onion wedges. Cook until the broth lightly thickens. Season to taste with fish sauce, salt, or a pinch more sugar. Ladle into bowls, pile on Thai basil and cilantro, add a squeeze of lime, and serve with torn French baguette for dunking.