BO KHO (VIETNAMESE BRAISED BEEF STEW)
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
- Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
- 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.
- Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
- Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
- Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
- To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram
BO KHO (SPICY VIETNAMESE BEEF STEW)
Bo Kho is the best beef stew I have ever eaten! It takes a bit of prep work, but so very worth it in the end! I always double this recipe.
Provided by Lori Rowley-Sipple
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h7m
Yield 8
Number Of Ingredients 15
Steps:
- Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
- Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef; mix until coated. Let marinate in the refrigerator, about 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Drain excess marinade off beef, reserving lemongrass and bay leaf.
- Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
- Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots; bring to a boil.
- Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 13.5 g, Cholesterol 70.6 mg, Fat 24.6 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 701.9 mg, Sugar 7 g
VIETNAMESE BEEF STEW (BO' KHO)
My mom and dad make this dish in the winter a lot. Every time they do, the whole house smells wonderful. One time my mom came to visit me in boarding school in England. She cooked one pot, I ate for a whole week and got on the black list of all Asians in school. It taste good steaming hot with French bread, and also very good in sandwiches. Some ingredients are available at normal grocery stores. You can get star anise and Thai Basil at Asian stores, natural food stores
Provided by Nolita_Food
Categories Stew
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
- Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
- Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
- If sauce is too thick, add a bit of water.
- Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
- Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
- Add carrots and simmer for another 45 minutes until beef and carrots are tender.
- Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
- Taste great with steam rice or French bread.
Nutrition Facts : Calories 503.6, Fat 24.6, SaturatedFat 7.7, Cholesterol 149.7, Sodium 1624.9, Carbohydrate 22.2, Fiber 5.2, Sugar 11.2, Protein 51
Bò KHO RECIPE (VIETNAMESE BEEF STEW) - HUNGRY HUY
My authentic bò kho recipe with detailed instructions and photos. Learn to cook delicious, and tender Vietnamese beef stew from scratch!
Provided by @MakeItYours
Number Of Ingredients 27
Steps:
- Clean the meat. Add beef to a large pot and add 1 tbsp salt and enough tap water to barely cover the meat. Bring to a boil on high heat, and once it hits a boil for 30 seconds, kill the heat, drain, and rinse under running water to clean. If you haven't cut the meat into 3/4 - 1" pieces yet, do it now.
- Marinate the meat. Add all marinade ingredients to the meat in a covered bowl or a bag for at least two hours, but overnight would be better.
- Aromatics. Preheat a large pot on medium high. When hot, add the oil, let it warm a bit, then add all the garlic and stir to slowly saute until it turns light brown. Then add the paprika an stir until it releases its aroma, about 30 seconds.
- Broth. Add all broth ingredients to the pot except the carrots. Turn the heat to high until it hits a boil, then reduce heat so it maintains a low boil. Cook until the meat is as tender as you'd like it, about 60-90 minutes. Add carrots towards the final 10 minutes so it softens. Discard the cooked onions and star anise pods.
- Serve with accoutrement as shown: tearing fresh Thai basil onto your plate, taking occasional bites of jalapeno, and dipping a few pieces of meat into the salt / pepper / lemon juice side for variety.
VIETNAMESE BEEF STEW (BO' KHO)
Categories Soup/Stew Beef Low Sodium Wheat/Gluten-Free Simmer
Yield 4 people
Number Of Ingredients 16
Steps:
- Directions: 1. Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes. 2. Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use. 3. Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes. 4. If sauce is too thick, add a bit of water.5Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water. 6. Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes. 7. Add carrots and simmer for another 45 minutes until beef and carrots are tender. 8. Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil. 9. Taste great with steam rice or French bread.
VIETNAMESE BEEF STEW
This is a very substantial beef stew from an asian recipe. The ingredients in this beef broth have a depth of flavor that satisfys even someone with a strictly western palate. I used cellophane noodles added to the finished product but would suggest if using this type to use sparingly. You can also use linguine. I discovered this recipe in Jennifer Brennan's cookbook "The Cuisines of Asia".
Provided by Delirious in Daytona
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown meat in oil in soup kettle in 2 batches by browning 1/2 slightly, remove and brown remainder.
- Introduce first batch back in and add ginger, lemon peel, shallots, and garlic stirring after each addition. Continue to stir for 1 minute and season with salt, pepper and sugar.
- Stir again and add water, cinnamon stick, bay leaves, fish sauce and tomato paste. Stir to blend the ingredients and cover pot. Bring to boil, then reduce the heat to low and let the stew simmer for 2 hours or until meat is tender.
- Remove the lid and add bamboo shoots and carrot. Increase the heat to medium and let the stew cook, uncovered, until the vegetables are tender, about 10 minutes, depending on the vegetables. Remove the bay leaves and cinnamon stick.
- Add noodles to the stew if using cellophane noodles. Amount according to preference.
- If using linguine it is suggested stew is poured over noodles in serving bowls. Rice sticks of course on top of stew.
BANH MI BO KHO (VIETNAMESE BEEF STEW)
Steps:
- Combine the fish sauce, five-spice powder, and sugar in a dish. Add the short ribs or beef stew meat, coating well, and allow to marinate, refrigerated, for 4 to 6 hours.
- Heat together the oil, onions, garlic, and ginger in a sand pot or heavy-bottomed pot over medium-low heat. Cook stirring often, until fragrant and golden, about 10 minutes.
- Add the marinated meat, scraping the marinade from the dish into the pot. Add the coconut juice or beef stock and cover the pot. Bring to a boil over medium heat. Add the lemongrass, star anise, cinnamon stick, chilies, and annatto seeds and simmer covered (occasionally turning the meat) over low heat for 2 hours.
- Add carrots and continue braising until the meat falls off the bones, 1-1/2 to 2 hours more. Skim off the fat and serve with a French roll on the side.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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