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Vietnamese Beef Stew Recipe
(Bo Kho)
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As with all stews, this one tastes best
if you have time to cook it on one day, allow it to cool and refrigerate
it overnight, then reheat it the next day. Ingredients :
Serves 4 |
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1
kg
1/4 teaspoon
1
teaspoon
2
stalks
5
cloves
1
teaspoon
1
tablespoon
2
teaspoons
2
tablespoons
1
2
2
2
1
3
600 ml
2
sprigs
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Chuck steak, cut into 1 inch cubes
Five spice powder
Pepper
Lemon grass, finely chopped
Garlic, finely chopped
Salt
Dark soy sauce
Palm or golden granulated sugar
Vegetable oil
Shallot, chopped
Tomatoes, chopped
Carrots, halved lengthways and cut into chunks
Star anise
Cinnamon stick
Small green chilies, thinly sliced
Water
Basil leaves, for garnishing
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Method :
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In a bowl, combine the beef with the five
spice powder, pepper, half the lemon grass, 2 of the garlic cloves,
salt, soy sauce and sugar.
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Mix well, cover and leave to marinate for
at least 1 hour.
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Heat the oil in a casserole or heavy-based
saucepan. When it is hot, brown the beef cubes.
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Add the shallot, the remaining garlic and
the lemon grass.
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Stir fry for about 1 minute, then add the
tomatoes.
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Finally, add the carrots, star anise,
cinnamon stick, chilies and water.
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Bring slowly to the boil, turn down the
heat and simmer for about 2 hours or until the beef is very tender.
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This can be done either in a preheated
oven, 180-190oC (350-375oF), Gas Mark 4-5, on the
hob.
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Garnish with basil leaves and serve with
French bread.
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