Vietnamese Beef Bo Kho

INGREDIENTS

• 600g Beef Lean 5% Fat Cut Pieces
• 1 Onion
• 4 cloves Garlic
• 20g Fresh Ginger
• 2 Lemongrass
• 2 tbsp Annatto Oil
• 2 Tomato
• 1000ml Beef Stock
• 400g Carrot
• 2 tbsp Fish Sauce
• 2 tsp Brown Sugar
• 1 tsp Ground Annatto
• 1 tsp Chinese Five-Spice Powder
• 0.5 tsp Ground Black Pepper
• 2 tbsp Cooking Oil
• 1 French Bread
• 20g Cilantro

STEPS

1. 1

   Cut 600g of beef lean 5% fat cut pieces into 3 cm cubes if needed. Combine it with 2 tbsp of fish sauce, 2 tsp of brown sugar, 1 tsp of ground annatto, 1 tsp of chinese five-spice powder and 0.5 tsp of ground black pepper. Cover and marinate for 20 minutes while preparing the aromatics.

   ⏱ 20 min

2. 2

   Heat 2 tbsp of annatto oil and 2 tbsp of cooking oil in a heavy pot over medium heat. Add 1 onion (quartered), 4 cloves of garlic (minced), 20g of fresh ginger (thinly sliced) and 2 lemongrasses (bruised and cut into short lengths). Cook for 3 minutes until fragrant.

   ⏱ 3 min

3. 3

   Add the marinated beef to the pot and sear for 6 to 8 minutes, turning regularly, until browned on all sides and no raw surface remains. Keep the beef separate from ready-to-eat foods and wash any utensils or plate that contacted the raw beef before reuse.

   ⏱ 6 min

4. 4

   Add 2 tomatoes (roughly chopped) and cook for 3 minutes until softened. Pour in 1000ml of beef stock, bring to a boil, then reduce to a gentle simmer. Cover and cook for 75 minutes, stirring occasionally.

   ⏱ 75 min

5. 5

   Add 400g of carrot (peeled and cut into chunky pieces). Cover and simmer for 20 minutes, until the carrots are tender and the beef is fork-tender. The stew should be richly colored and lightly thickened.

   ⏱ 20 min

6. 6

   Taste and adjust seasoning if needed. Remove the lemongrass and ginger pieces. Serve the stew with 1 french bread (warmed and split) and garnish with 20g of cilantro (roughly chopped).