Bo Kho: Vietnamese Grassfed Beef Stew

Featured from 1915 Farm customer Esther Hicklin
Bo Kho: Vietnamese Beef Stew
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-kho-spicy-vietnamese-beef-stew/) but made a few changes so typed out my version below.

Ingredients

For the beef:

  • 2 pounds boneless beef chuck or brisket (I used 1915 osso bucco)
  • 2 cloves garlic (minced)
  • 3 tablespoons ginger
  • 5 tablespoons fish sauce
  • teaspoons five spice powder
  •  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
 
To serve: 
  • noodles
  • coarsely chopped fresh cilantro leaves
  • basil leaves
  • thinly sliced raw onion
  • Lime wedges

Instructions

    • 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 

(https://thewoksoflife.com/bo-kho-spicy-vietnamese-beef-stew/

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