Bò Kho (Vietnamese Beef Stew)
★★★☆☆
Ingredients
- 1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch chunks1 (2-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch chunks
- 3 ounces lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan85 g lemongrass stalks (2 large or 3 medium stalks), trimmed, cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan
- 3 tablespoons fish sauce (such as Three Crabs), plus more to taste45 ml fish sauce (such as Three Crabs), plus more to taste
- 2 teaspoons light or dark brown sugar10 ml light or dark brown sugar
- 1 1/2 teaspoon five-spice powder8 ml five-spice powder
- 1/4 cup canola oil or other neutral oil (such as grapeseed), divided60 ml canola oil or other neutral oil (such as grapeseed), divided
- 1 cup chopped shallots or yellow onion240 ml chopped shallots or yellow onion
- 3 tablespoons minced peeled fresh ginger45 ml minced peeled fresh ginger
- 1 tablespoon finely chopped garlic15 ml finely chopped garlic
- 1 1/2 cups canned crushed tomatoes360 ml canned crushed tomatoes
- 2 whole star anise2 whole star anise
- 1 fresh bay leaf1 fresh bay leaf
- 1/2 teaspoon fine sea salt, plus more to taste2 ml fine sea salt, plus more to taste
- 3 1/2 cups water840 ml water
- 1 pound carrots, peeled and cut into 1-inch pieces455 g carrots, peeled and cut into 1-inch pieces
- 1/4 cup coarsely chopped fresh cilantro, mint, or basil60 ml coarsely chopped fresh cilantro, mint, or basil
Instructions
- Toss together beef, lemongrass, fish sauce, brown sugar, and five-spice in a large bowl. Let beef marinate at room temperature 30 minutes.
- Heat a Dutch oven over high until very hot; add 1 tablespoon oil. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons oil and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)
- Reduce heat to medium-low. Add shallots, ginger, garlic, and remaining 1 tablespoon oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.
- Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook, stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.
- Skim and discard fat from surface of stew. Stir carrots into stew; bring to a boil over high. Reduce heat to low; simmer, uncovered, until beef and carrots are tender and sauce has thickened and coats the back of a spoon, about 45 minutes. Remove from heat; let stand, uncovered, 5 to 10 minutes.
- Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among shallow bowls; sprinkle with cilantro.
If fresh lemongrass isn't available, substitute 1/4 cup store-bought lemongrass paste, which does not need to be removed before serving. Crushed tomatoes are usually available in 28-ounce cans, which each contain about 3 1/2 cups; if using whole peeled tomatoes, strain and save juices for Bloody Marys, then pulse tomatoes in a food processor and measure out the 1 1/2 cups needed. Make Ahead: This stew develops fabulous flavor when made 1 or 2 days ahead. Store, covered, in refrigerator. Suggested Pairing: Spicy, light-bodied red, such as 2016 Feudo di Santa Tresa Frappato.
Wine Pairing: Aromatic White — Riesling — aromatic and slightly off-dry to match sweet-savory flavors.