Bo Kho (Vietnamese Braised Beef Stew)

cooking.nytimes.com

Joan Haiden

subheading: For the Marinade:

2 tablespoons Vietnamese fish sauce, such as Red Boat

1 tablespoon brown sugar

2 tablespoons grated fresh ginger

2 teaspoons Chinese 5-spice powder

½ teaspoon black pepper

subheading: For the Braise:

3 pounds beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil

6 large shallots or 1 medium red onion, thinly sliced

1 cup chopped tomato, fresh or canned

2 tablespoons grated fresh ginger (from a 2-inch piece)

3 garlic cloves, minced

3 tablespoons finely chopped lemongrass, tender center only

1 teaspoon kosher salt

½ teaspoon annatto powder (optional)

4 star anise pods

1 (2-inch) cinnamon stick, or substitute cassia bark

1 or 2 Serrano or Thai chiles, stem on, split lengthwise

1½ pounds medium carrots, peeled, cut into 2-inch chunks

½ cup thinly sliced scallions

1 cup cilantro sprigs, for garnish

½ cup mint leaves, for garnish

½ cup small basil leaves, preferably Thai, for garnish

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer