Fork tender, fall-apart braised beef packed with delicious flavours from herbs and aromatics to create a delicious, addictive broth that's perfect paired with a warm crusty Vietnamese baguette or noodles of your choice.
Bò Kho (Vietnamese Beef Stew)
Crumble Cookware
Rated 4.0 stars by 1 users
Author:
Crumble Cookware
Servings
4-5
Prep Time
20 minutes
Cook Time
45 minutes
Fork tender, fall-apart braised beef packed with delicious flavours from herbs and aromatics to create a delicious, addictive broth that's perfect paired with a warm crusty Vietnamese baguette or noodles of your choice.
Put beef in a large bowl, add marinade ingredients and massage into meat. Marinate for at least 15 minutes.
Heat oil in your Crumble Dutch oven over medium-high heat. When oil is hot, fry the beef cubes in small batches, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and cook until softened.
Add tomato, ginger, garlic, lemongrass, salt and annatto and stir well to coat, then add star anise, cinnamon and chilli. Cover with 4-5 cups water and bring to a boil.
Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
Add carrots/radish to pot and cook 15 minutes more. Skim fat from surface of broth as necessary.
