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This beef stew can be served with freshly baked baguettes and sometimes a sunny-side-up egg to make a very filling breakfast. Sometimes it is ladled over a bowl of rice noodles to make Phở bò kho or Hủ tiếu bò kho.
Ingredients
1.3 kg beef shrank/tendon/brisket (2x4cm) cubes
2 tsp sugar
1 tsp salt
1 tsp chicken stock
1/2 tsp pepper
2 tsp five-spice
1 tbsp grated ginger
2 tbsp soy sauce
2 tbsp minced garlic
4 stalk lemongrass cut into 3-inch length and slightly bruised
3 star anise
1 cinnamon stick
1.5 cup tomato sauce (or 3 tbsp tomato paste)
300 ml coconut water
6 cups beef broth (or water)
1 kg carrots peeled and cut into bite-sized
3 tbsp annatto seed oil (optional)
French baguettes / rice noodle
*Garnishes*
Crispy fried shallot
1 yellow onion thinly sliced
Saw tooth herbs, Thai basils
Instructions
In a large bowl, combine together the beef, sugar, salt, chicken stock, pepper, five-spice/ bo kho powder, grated ginger, soy sauce and half the minced garlic. Mix well, cover and leave to marinate for 1 hour or overnight in the refrigerator.
In a large wok/saucepan on medium high, heat 1 tbsp vegetable oil and fry the rest of the minced garlic (1 tbsp), lemongrass stalks, star anise, cinnamon stick for 30 seconds to bring out the aroma. Then add the marinated beef and stir-fry until no longer pink. Add tomato sauce, coconut water and beef broth. Bring to a boil, cover and cook under medium heat until tender (about 1-2 hours depending on the cut of beef you use). You can also use a pressure cooker (20-30 minutes)
Optional: Stir-fry carrots with garlic, salt, sugar, and oyster sauce to make them tastier.
Transfer the carrots to the pot and cook until soft. Adjust to your taste with salt and sugar/stock powder.
Garnish with pepper, fried shallot, sliced onion, Thai Basils and saw tooth herbs. Serve with baguettes or rice noodles.
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