Vietnamese Braised Beef Stew (Bo Kho)

Summary
Prep time	1 hr
Cook time	1.5 hrs
Source	David Tanis from ?
Yield / serves	4-6 servings
Rating	(unrated)

Can also add turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Ingredients

Marinade:

• 2 T Vietnamese fish sauce, such as Red Boat
• 1 T brown sugar
• 2 T grated fresh ginger
• 2 t Chinese 5-spice powder
• 1/2 t black pepper

Braise

• 3 lbs beef chuck, cut into 1-inch cubes
• 2 T vegetable oil
• 6 large shallots, or 1 medium red onion, thinly sliced
• 1 c chopped tomato, fresh or canned
• 2 T grated fresh ginger (from a 2-inch piece)
• 3 garlic cloves, minced
• 3 T finely chopped lemongrass, tender center only
• 1 t kosher salt
• 1/2 t annatto powder (optional)
• 4 star anise pods
• 1 (2-inch) cinnamon stick, or substitute cassia bark
• 1 or 2 Serrano or Thai chiles, stem on, split lengthwise
• 4 c water
• 1 1/2 lbs medium carrots, peeled, cut into 2-inch chunks
• 1/2 c thinly sliced scallions
• 1 c cilantro sprigs, for garnish
• 1/2 c mint leaves, for garnish
• 1/2 c small basil leaves, preferably Thai, for garnish

Preparation

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 the 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 tom combine and continue cooking for 4-5 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.