Bo Kho
Ingredients
-
2½
pounds
grass fed beef brisket, trimmed and cut into 1½-inch chunks
-
1
large stalk
lemongrass
-
3
tablespoons
Red Boat Fish Sauce
-
1½
teaspoons
Madras curry powder
-
2½
tablespoons
peeled and microplaned fresh ginger
-
2
tablespoons
applesauce
-
1
bay leaf
-
3
tablespoons
ghee
-
1
yellow onion
finely chopped
-
2
cups
canned diced tomatoes, drained and crushed by hand
-
2
whole
star anise
-
3
cups
water
-
1
pound
carrots, peeled and chopped into 1-inch pieces
-
Kosher salt
-
¼
cup
chopped fresh cilantro
Instructions
- Preheat the oven to 300°F and prepare the ingredients.
- Combine the beef, lemongrass, fish sauce, curry powder, ginger, applesauce, and bay leaf in a bowl and mix well.
- Let the mixture marinate for 30 minutes.
- Heat ghee in a large Dutch oven and sear the beef until browned.
- Remove the beef and reserve the lemongrass and bay leaf.
- Lower heat, add onions, and cook until softened.
- Add tomatoes and salt, stir, and simmer for 12-14 minutes until a paste forms.
- Add the beef, reserved lemongrass, bay leaf, and star anise to the pot.
- Stir for 5 minutes, then add water and carrots, and bring to a boil.
- Cover and transfer the Dutch oven to the oven for about 2½ hours until the brisket is tender.
- Defat the stew and store it in the fridge if not serving immediately.
- Reheat the stew, remove lemongrass, bay leaf, and star anise, and serve topped with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
316
Total fat
16g
Total carbohydrates
11g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
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