"Below is the recipe for bo kho that I made using your osso bucco, it was so delicious and the osso bucco worked perfectly in it. I based it on this recipe (https://thewoksoflife.com/bo-
Featured from 1915 Farm customer, Esther Hicklin
For the Beef:
- 2 lbs. boneless beef chuck or brisket (I used 1915 osso bucco)
- 2 cloves garlic (minced)
- 3 tablespoons ginger
- 5 tablespoons fish sauce
- 2 teaspoons five spice powder
- 1½ teaspoons brown sugar
For the rest of the stew:
- 3 tablespoons oil
- 2 stalks lemongrass (minced - I buy it already minced from the frozen section of the asian grocer)
- 6 cloves garlic minced
- 1 onion thinly sliced
- 4 tablespoons tomato paste
- 8 cups water
- 2 cups pure coconut water/juice
- 2 star anise
- 1 teaspoon ground black pepper
- 8 large carrots (peeled and cut on the bias into 1½ -inch chunks)
- 1 teaspoon salt
- 3 tablespoons soy sauce
- chili oil to taste
- coarsely chopped fresh cilantro leaves
- basil leaves
- thinly sliced raw onion
- Lime wedges
First marinate the beef. Combine the garlic, ginger, fish sauce, five-spice powder, and brown sugar. Remove 3 tablespoons of the marinade and set aside. Add the beef to the remaining marinade and marinate for at least 30 minutes.
Next, heat 2 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the beef and sear until brown all over. Remove beef from pan, add 1 tbsp oil and the minced lemongrass and garlic. Cook for 2 minutes.
Add the onions and cook until translucent. Add the tomato paste.
Stir and cook uncovered for 5 minutes. Add the beef back to the pan then add the water, coconut water, reserved marinade, star anise, and ground black pepper. Bring the mixture to a boil, reduce the heat to low, and simmer for 2 hours or until the meat is tender.
After the meat is tender, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
To serve, remove any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.
Recipe adapted from
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