Already have an account with us? If you love beef stew, you definitely need to check out this Bo Kho recipe – this Vietnamese beef stew has all the flavors of a traditional beef stew with additional aromatics from lemongrass and star anise to give it another dimension of flavor. Vietnamese beef stew, or bò kho, is a fragrantly spiced version of a familiar dish. Short ribs? You can unsubscribe at any time. Season the steak pieces and fry in batches, scooping out once browned. When the meat is fork tender, carrots are added to complete the dish. It also can be easily transformed into a beef … Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. This “beef” stew comes with a flavorful broth infused with lemongrass, garlic, and chili. We love Vietnamese-inspired flavours, and this Vietnamese beef and lemongrass one pot is a definite winner. Bò Kho is a popular national classic Vietnamese Beef Stew. Stir in the beef, soy, spices, stock & cabbage. Vietnamese beef stew (Bo Kho) Hello everybody, it is me, Dave, welcome to our recipe site. Quick cookies, indulgent brownies, family tray bakes and more, Impress with pavlovas, trifles, roulades and more, Upskill from home with BBQ, pastry and cocktail classes, Best DIY restaurant meal kits and recipe boxes, Get £10 off the fantastic 1000W Cooks Professional Stand Mixer, BBQ tamarind salmon with lemongrass, chilli and ginger, Best turmeric recipes: 23 delicious ideas. This will be really delicious. Scatter with coriander and serve in bowls with jasmine rice and Asian greens. Incredible Vietnamese Beef Stew tenderly simmered with spices in a tomato-rich sauce! If you wish, include … Thanks! A bowl of Vietnamese lemongrass beef stew I had some excellent food during my trip to Vietnam . Preheat oven to 160u00b0C (140u00b0C fan-forced). Kho is the Vietnamese word for braise because you essentially braise the beef in this stew. This gorgeous dish shows the French influence on Vietnamese cooking. You can make the stew with beef chuck or brisket, but I like to use boneless short ribs. Where the French version is simple and comforting as a mere braise of beef and carrots with perhaps some tomatoes and thyme for additional flavour, the Vietnamese counterpart is fragrant with lemongrass… I love it. The main difference is the Vietnamese take on herbs and aroma. Sign in to manage your newsletter preferences. You will taste the lemongrass, star anise, cinnamon, garlic, ginger and so much more. 2 to 2 1/2 pounds stew cut beef or boneless beef chuck cut into 1 1/2-inch chunks; 3 large cloves garlic, minced; 3 Tablespoon minced fresh ginger (about 3” knob) Season beef generously with salt and pepper. Vietnamese beef stew is probably derived from the French pot-au-feu. Stir to combine, and add 2 1/2 cups water to cover beef. It is easy, warming, hearty, and so delicious! Beef short ribs cooked with lemongrass, ginger, star anise and Chinese five-spice powder, among others. 2 lbs beef shank cut into 1.5 inch cubes 1/2 lb beef tendon optional 2 lemongrass stalks white end bruised and slice into 4 inch stalks and tie together 1/2 ginger knob thinly sliced 2 bay leaves 3 star anise seeds toasted 32 oz of beef … Place the beef in a bowl. Heat the oil in a pan over a low heat, add the paste and cook for 5 minutes. In the northern part of Vietnam, it is often served for breakfast. Saute the beef with 1 tbs of annato seed oil until browned and seared under medium high heat. Return beef and accumulated juices and any reserved marinade to cooker. … In this Vietnamese stew, the beef is marinated first with lemongrass… It is also more watery than American beef stew. Instead of herbs like thyme or rosemary, the local cooks use star anise, lemongrass and cinnamon to make the Bò Kho stew uniquely Vietnamese. (around 150°c if coking in the oven) Put on a lid and simmer for a couple of hours until thickened (oven, hob or slow cooker). Vietnamese beef stew is highly aromatic and tasty! This is really the one non-negotiable step in most stews and casseroles. Cook, turning as needed, for 6 mins or until beef is brown. Transfer this into the slow cooker. If I counted which recipe I get the most requests for, it'd probably be bo kho (Vietnamese beef stew). Anyway, let's get started on the all important marinade. It is also served on baguettes (banh mi bò kho), another remnant of the French occupation. The k ey ingredients include beef (sometimes people like to add oxtail or tendons for extra richness, flavors, and textures), carrots, onion, lemongrass… Proudly created with Wix.com. https://www.olivemagazine.com/.../vietnamese-beef-and-lemongrass-one-pot Remove one-third of beef from marinade, and add to Dutch oven. Add the water, coconut water, star anise, ground black pepper, chili powder, ground annatto, and paprika.Bring the mixture to a boil, reduce the heat to … Drizzle with 1 tablespoon of the oil, sprinkle with the salt and pepper, and … It's also similar to American beef stew, but with Asian herbs and spices. Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. Let’s cook! Add the fish sauce. To create the best beef stew this side of Julia Child you MUST brown your beef first. Serve with noodles and a sprinkle of fresh coriander. It has all the ingredients of American beef stew plus daikon, lemongrass, some Asian spices, and fish sauce. 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. Program cooker to cook at high pressure 10 minutes. It's a one-pot, so there's minimal washing up, and is under 300 calories but still packs a punch in terms of flavour, Heat the oven to 160C/fan 140C/gas 3. There is nothing cozier than a spicy stew served piping hot on a cold winter day. Stir and cook uncovered for 5 minutes. Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Can’t forget about the tender, fall-apart chunks of braised beef. It could pass itself off as a daube or a bourguignon, with its slow-cooked beef in a tomato and stock-based sauce - until it's tasted, that is, when Asian flavours like ginger, five-spice and lemongrass come to the fore, giving the dish a vibrant difference. Pop in the oven and go and enjoy the January sunshine!! For Vietnamese beef stew, rough flank with tendon attached is the best ingredient. This is a really beautiful beef stew, but flavoured with amazing Vietnamese spices and aromatics. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 1 hour. Put the lid on and put in the oven for 1½ hours. Heat a wok hot, add oil and Chopped lemongrass, garlic and shallots then brown the meat in there. Bò Kho is a mildly spicy and flavourful Vietnamese beef stew. Lock lid. Enjoy cooking, eating and exploring! Check around halfway there is enough liquid. It’s not very different from our traditional European-style beef stew. Bo Kho. This is the ultimate family recipe for fall-apart beef and vegetables infused with luscious braising juices! By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. Blend the paste ingredients until smooth. In large mixing bowl, combine the beef shank with the spice marinade for at least 2 hours. 6. Add the shallots, lemongrass, garlic and chilli to the same pan and cook until fragrant. Obviously Vietnamese Lemongrass Beef Stew (Bò Kho Sả) is imported from France, but it has a very Vietnamese sensibility, seasoned with lemongrass, ginger, Thai chile, and fish sauce. Bunch coriander (save some leaves to serve). Heat 1 tsp oil in an ovenproof pan with a lid. Stir and cook uncovered for 5 minutes. Traditionally this stew is slow-simmered on the stove until the beef is fork tender. I just need some lemongrass, obviously your usual suspect for a beef stew. Add the beef tendons, stalk of lemongrass, star anise seeds, bay leaves, and beef broth. Heat a large heavy-based ovenproof saucepan over medium-high heat. Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil. Cause that is going to add a lot of the flavour that we're looking for. This Vietnamese Beef Stew (Bò Kho) is bursting with flavour, courtesy of aromatics such as lemongrass, star anise, and ginger. Often people like to add oxtail ortendons for additional splendor, tastes and texture. Bò Kho is a Vietnamese Beef Stew that has amazing complex and rich flavors. Not really. (Remove the lid for the last 15 minutes to thicken the sauce if it’s too thin.). The instruction how to make Vietnamese beef and lemongrass stew. An absolutely delicious recipe and unbelievably easy to make. ©2019 by Long Meadow Beef. One of my favorites. Today, I will show you a way to prepare a distinctive dish, vietnamese beef stew (bo kho). I learned that you can make any dish have a Vietnamese flair by incorporating the trusty combination of lemongrass… Bo Kho is the Vietnamese version of beef stew. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Stir in the beef, soy, spices, stock & cabbage. … It can be served with rice, a fresh baguette or noodles (my favorite method of eating them) and makes for a really easy and warming Vietnamese noodle soup dish. For mine, I am going to make it a little bit tasty. Put on a lid and simmer for a couple of hours until thickened (oven, hob or slow cooker). This stew … Add the lime juice and the season with more fish sauce if you like. 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