Spicy Beef Stew Bo Kho Recipes

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 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 to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Steps:

• Cut the beef into 1in cubes and set aside.
• Peel and finely chop the onions and garlic. Peel the shallots, but leave whole.
• Cut the lemon grass into 1in sections, from the bottom to about 1in from the top; cut off and discard the straw like top. Crush each section lightly with a mallet or other heavy object.
• Heat 3 tablespoons of the oil in a non-stick frying pan over a medium-high heat.
• Add the onions, garlic and shallots, and stir-fry for 2 minutes. Add the lemon grass and continue to fry, stirring, until the onions are lightly browned. Turn off the heat.
• Take the shallots out of the pan and set aside.
• Heat the remaining 4 tablespoons oil in a large, wide, preferably non-stick pan over a high heat. When hot, quickly fry the meat cubes in batches, turning to brown them all over. Remove with a slotted spoon. Brown all the meat in this way.
• Return all the meat to the large pan. Add 4 cups water and the garlic mixture. Coarsely chop the beans in the yellow bean sauce (if not already crushed) and add them too.
• Also put in the chili powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil, then cover, lower the heat and simmer gently for 1¼ hours.
• Add the reserved shallots, cover again, and simmer for a further 15 minutes.
• Remove the lid, increase the heat to medium and cook for a further 15 minutes or until the sauce has thickened a little and the meat is tender. Skim the fat off the top of the stew before serving.

Steps:

• Heat half of the oil with annatto seeds and stir quickly until the oil takes on the redish-brown color of the seeds.
• Set aside, strain and remove the seeds.
• Marinate the beef cubes with onion, half the garlic, salt, sugar and half of the annatto seed oil mixture for 45 minutes.
• Heat the remaining annatto seed oil and cook the remaining garlic until soft.
• Add curry powder, beer and marinade and it`s ingredients.
• Braise the beef, adding a little water, lemongrass, star anise and cinnamon.
• Cook at 350 degree in oven for 1 hour then and add carrots.
• Cook for 1 more hour.
• Simmer 5 more minutes.
• Garnish and serve over white rice is how I served it. The juices got absorbed into the rice.