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This is it. My life has been leading up to this moment. It is perfect.
Bò Kho (Vietnamese Beef Stew)
48 oz. low-sodium chicken stock (preferably homemade)
1 lb. beef bones
2 stalks of lemongrass (discard root end and green tops, bruise with back of knife and chop into 2" lengths)
1" cube of ginger, sliced
1 bay leaf
3 star anise
1 cinnamon stick
3 kaffir lime leaves, shredded (inauthentic, totally optional, I love it)
1.5 lb. beef chuck, cut into 1.5" chunks
2 tsps annatto seeds (achiote)
2 TBSPs of vegetable or peanut oil
3 large cloves garlic, sliced thin
2 TBSPs tomato paste
2 tsps Chinese five spice powder
2 tsps Vietnamese curry powder (yellow Madras)
3 TBSPs fish sauce
2 tsps sugar
32 oz. low-sodium beef broth (preferably homemade)
5 shallots, sliced
2 large carrots, peeled and cut into 1.5" chunks
2 potatoes (or sweet potatoes,) peeled and cut into 1.5" chunks
juice of 2 limes
1 jalapeño, sliced thin
black pepper, to taste
1 bunch fresh cilantro, chopped
In a cold pot, bring first eight ingredients to a simmer over medium-high heat. Reduce heat to lowest setting, cover pot, and barely simmer for at least 3 hours (can be done overnight in slow cooker.) Remove solids and discard. Using ladle and/or fat separator, skim off fat and discard. In non-reactive skillet, heat oil on medium heat. Add the annatto seeds and cook for about 3-4 minutes. When the seeds have colored the oil a deep reddish-orange, remove the skillet from heat. Discard the seeds, reserving the oil. Put the skillet back on high heat and sear the cubed beef on all sides (if necessary, do this in batches to avoid crowding the beef.) Once seared, add each batch of meat to pot. Once all the meat has been seared, add the garlic and tomato paste to the skillet. Stir and cook until paste darkens, about one minute. Add five spice and curry powder and stir for another minute. Deglaze skillet with some of the broth, and return everything to the pot. Add fish sauce, sugar, and beef broth to pot. Cover and simmer for another hour. Add the root vegetables and shallots, cover and simmer for another hour (or until the root vegetables are just tender.)
Before serving, add lime juice, jalapeño, black pepper, and cilantro. Serve with rice, egg noodles, and/or crusty bread.
Bò Kho (Vietnamese Beef Stew)
48 oz. low-sodium chicken stock (preferably homemade)
1 lb. beef bones
2 stalks of lemongrass (discard root end and green tops, bruise with back of knife and chop into 2" lengths)
1" cube of ginger, sliced
1 bay leaf
3 star anise
1 cinnamon stick
3 kaffir lime leaves, shredded (inauthentic, totally optional, I love it)
1.5 lb. beef chuck, cut into 1.5" chunks
2 tsps annatto seeds (achiote)
2 TBSPs of vegetable or peanut oil
3 large cloves garlic, sliced thin
2 TBSPs tomato paste
2 tsps Chinese five spice powder
2 tsps Vietnamese curry powder (yellow Madras)
3 TBSPs fish sauce
2 tsps sugar
32 oz. low-sodium beef broth (preferably homemade)
5 shallots, sliced
2 large carrots, peeled and cut into 1.5" chunks
2 potatoes (or sweet potatoes,) peeled and cut into 1.5" chunks
juice of 2 limes
1 jalapeño, sliced thin
black pepper, to taste
1 bunch fresh cilantro, chopped
In a cold pot, bring first eight ingredients to a simmer over medium-high heat. Reduce heat to lowest setting, cover pot, and barely simmer for at least 3 hours (can be done overnight in slow cooker.) Remove solids and discard. Using ladle and/or fat separator, skim off fat and discard. In non-reactive skillet, heat oil on medium heat. Add the annatto seeds and cook for about 3-4 minutes. When the seeds have colored the oil a deep reddish-orange, remove the skillet from heat. Discard the seeds, reserving the oil. Put the skillet back on high heat and sear the cubed beef on all sides (if necessary, do this in batches to avoid crowding the beef.) Once seared, add each batch of meat to pot. Once all the meat has been seared, add the garlic and tomato paste to the skillet. Stir and cook until paste darkens, about one minute. Add five spice and curry powder and stir for another minute. Deglaze skillet with some of the broth, and return everything to the pot. Add fish sauce, sugar, and beef broth to pot. Cover and simmer for another hour. Add the root vegetables and shallots, cover and simmer for another hour (or until the root vegetables are just tender.)
Before serving, add lime juice, jalapeño, black pepper, and cilantro. Serve with rice, egg noodles, and/or crusty bread.
