food for thought

by michelle

vietnamese beef stew (bò kho)

with one comment

A wonderful combination of spices elevate the humble beef stew to another level.

Brown 1 kilo of diced beef ( 2 lbs) in batches and set aside. In the same pot, fry 3 cloves of garlic for a few minutes then add 2 tablespoons of tomato paste and continue to cook for a few minutes. Return the beef to the pot with a cinnamon stick, 3 whole star anise, 2 teaspoons of five spice, 2-3 finely chopped stalks of lemongrass, some finely diced ginger (about as much as the garlic), 2 cups of beef stock, 2 tablespoons of fish sauce and 1½ tablespoons of sugar. Cover and simmer on low heat for 1½-2 hours until the beef is nearly tender. Now add 2 sliced carrots and 8 small brown shallots and cook uncovered until the vegatables are tender. Serve with rice and a platter of fresh cucumber, bean sprouts and herbs.


Written by michelle picker

July 26, 2012 at 12:53 pm

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