Bò Kho (Vietnamese Beef Stew)
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RECIPE: Bò Kho
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Ingredients
2 pounds Beef Chuck (bắp vai bò), cut in 1 1/2
inch chunks
2 pounds Beef Flank (nạm), cut in 1 1/2 inch
chunks
2
pounds Beef Shank (bò bắp), cut in 1 1/2 inch chunks
10
tablespoons Annatto Seeds, for Annatto Oil
1 cup
Oil, for Annatto Oil
6 tablespoons
chopped Ginger
12
tablespoons (2/3 cup) chopped Shallots (about 12 whole shallots)
6
tablespoons chopped Garlic (about 1 1/2 whole garlic)
18 cups
Water
10-12
Lemongrass Stalks, lightly crushed with a meat tenderize or the flat side of
a knife, cut each into 3 pieces
18
Whole Star Anise, toasted in the oven or on a fry pan over low heat
10
tablespoons Fish Sauce
2
tablespoons Salt
6
tablespoons Soy Sauce
6
tablespoon Sugar
6
tablespoons Curry Powder or Five Spice Powder
1 1/2
tablespoons Dried Chili
10
Carots, cut into big chunks
2-3
Sweet Onion, cut into big chunks
3
handful Basil Leaves, for the broth and garnish
Cilantro,
for garnish
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Bring a
pot of water and lemongrass to a boil.
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Making Annatto Oil
Heat the oil and annatto seeds in a sauce pan over low heat for
about 2-3 minutes. As the temperature rises, the red color will leach from
the annato seeds. Let it cool down for a few minutes, then strain and discard
seeds.
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Sauteing Beef
Heat about 1/4 cup of annatto oil in a pan. Add
ginger, half of garlic and half of shallots and stir until slightly
golden brown. Add the beef and stir until seared. Sautee a couple
batches if your pan isn't large enough for one batch.
Transfer seared meat into the boiling water pot. Add toasted
star anise, fish sauce, soy sauce and sugar and bring to a boil.
Reduce the heat to a simmer. Cook for about an hour or until the
beef is tender. Skim the foam floating on top occasionally.
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Making Curry Mixture
Heat the remaining annatto oil in a small pan over medium heat.
Add the remaining shallot, garlic and stir until fragrant and slightly
golden brown. Add curry powder or five spice powder and dried chilies
and stir until fragrant for about 15 seconds. Set aside.
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Putting Stew Together
Twenty minutes before the beef is done, add the carrots and
onion. Cook until carrots are tender. Remove the star anise and
lemongrass. Add the curry mixture and stir it well. Stir in 2/3
of the basil leaves. Do the taste test by adding more fish sauce,
soy sauce and sugar if necessary.
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Making Pot Beef Stew Pie
In an oven safe bowl, add 2/3 bowl of beef stew. Place the puff
pastry sheet over the top of the dish. Brush the top with beaten egg yolk and
place in oven at the lower rack. Bake at 350° until pastry puffs turn
golden, about 15 minutes.
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Presentation
Ladle beef stew in a shadow soup bowl. Garnish with
cilantro and fresh basil leaves. Serve with toasted bread
or noodles (bún or bánh phở).
Bon
Appetite!
www.vietspices.blogspot.com
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Bo Kho (Vietnamese Beef Stew)
For a 6-quart pot, you'll need:
1 lb beef stew meat
1 lb oxtails, or substitute with 1 lb short ribs or another 1 lb of beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
1 stick of cinnamon
3 star anise
1 bay leaf
2 tsp Chinese 5-spice powder
2 tsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder)
2 tblsp Nuoc Mam (Vietnamese Fish Sauce)
2 tsp salt
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes or more, cut into 2 -inch chunks
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
You'll need about 1 lb beef stew meat and 1 lb oxtails. Wash and set aside.
For a 6-quart pot, you'll need:
1 lb beef stew meat
1 lb oxtails, or substitute with 1 lb short ribs or another 1 lb of beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
1 stick of cinnamon
3 star anise
1 bay leaf
2 tsp Chinese 5-spice powder
2 tsp Ca Ri Ni An Do (Vietnamese Indian Madras Curry Powder)
2 tblsp Nuoc Mam (Vietnamese Fish Sauce)
2 tsp salt
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes or more, cut into 2 -inch chunks
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
You'll need about 1 lb beef stew meat and 1 lb oxtails. Wash and set aside.
Annatto seeds provide the deep rich red color and a slight
sweetness to the stew.
In a large pot on high heat, add 1 tblsp of annatto seeds
to 2 tblsp olive oil. The seeds will start releasing their color. Be careful!
The seeds may pop in the oil. Keep stirring until the oil turns red. Scoop out
the seeds and discard.
Sprinkle about 1/2 cup flour over the beef, making sure to coat each piece. Pan-fry the beef and oxtails until each side is brown. You may have to do this in batches. I just move the oxtails to one side of the pot and stack them on top of each other. When the beef is all browned, add any remaining flour to the pot. It'll help thicken the stew.
Add two bruised lemongrass stalks, ginger slices, a stick
of cinnamon, and 3 star anise pods. Also add 1 bay leaf, 2 tsp Chinese 5-spice
powder, 2 tsp Ca
Ri Ni An Do (Vietnamese Indian Madras Curry Powder), 2 tblsp Nuoc
Mam (Vietnamese Fish Sauce), 2 tsp salt, and a 6-oz can tomato paste.
Then fill your pot about 3/4 full with water. When the water boils, turn the heat down to medium and let simmer for an hour.
Meanwhile, prepare your other vegetables. I used pearl onions because I couldn't resist how beautiful they looked. You can dice a large onion instead. Chop up 2 carrots and 3 potatoes, or more if you wish. Keep the vegetable chunks at least several inches in size as they'll simmer for a while and you don't want them to become mushy or lose shape.
Add the vegetables after the stew has been simmering for an hour. Taste and add fish sauce or salt if necessary. Turn the heat down to medium-low and let it simmer for another hour.
After simmering for several hours, the beef stew meat and oxtails should be fall-apart tender. Fish out the ginger, lemongrass, cinnamon, and star anise.
Then fill your pot about 3/4 full with water. When the water boils, turn the heat down to medium and let simmer for an hour.
Meanwhile, prepare your other vegetables. I used pearl onions because I couldn't resist how beautiful they looked. You can dice a large onion instead. Chop up 2 carrots and 3 potatoes, or more if you wish. Keep the vegetable chunks at least several inches in size as they'll simmer for a while and you don't want them to become mushy or lose shape.
Add the vegetables after the stew has been simmering for an hour. Taste and add fish sauce or salt if necessary. Turn the heat down to medium-low and let it simmer for another hour.
After simmering for several hours, the beef stew meat and oxtails should be fall-apart tender. Fish out the ginger, lemongrass, cinnamon, and star anise.
Serve with Vietnamese French bread, rice, or rice noodles.
Enjoy!Read more: http://wanderingchopsticks.blogspot.com/2009/01/bo-kho-vietnamese-beef-stew.html#ixzz2CskICeFE
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