Bo Kho - Vietnamese Beef Stew

Blog of Noodles · 4 months ago · 96 views

 Bo Kho or Vietnamese Beef Stew is always on top of the list for fall weather foods! I love using fatty beef shank and a lot of tendons, if you haven’t had Bo Kho with tendons you are missing out on all that collagen! You can enjoy it with crusty warm bread, rice, or noodles.You can use different beef cut like flank or chuck roast. Your beef and tendon will continue to cook on residual heat after you turn off the stove, so avoid overcooking! Simmering with the lid slightly on helps retain liquid and it will create steam to cook the meat and tendon faster vs. without lid on.Short Video Recipe Ingredients:4 lbs of beef shank cut into 2 in cubes2 lbs of tendons cut similar size2 yellow onion diced1 large knob of ginger smashed5-6 lemongrass cut in 1/2 smashed2 lbs of baby carrotssalt3-4 rock or palm sugarmushroom seasoning3 tbl tomato paste5-6 star anise3 sticks of cinnamon toastedBeef and Tendon marinade:1/3 cup of fish sauce1/3 cup liquid seasoning or soy sauce2 tbl mushroom seasoning2 tbl of paprika1/2 tbl onion powder2 shallots thinly sliced3 tbl minced lemon grass3 tbl minced garlic1/2 tbl black pepper1. Soak your meat in water and salt for an hour. Tendons will need to be parboil for about 30 mins because it takes longer to get tender. Then rinse both with cold water and cut into 1.5-2in chunks.2. Combine ingredients to marinate the beef and tendons, overnight if possible.3. Next day sear the beef in oil with some tomato paste. I recommend to sear the beef in 2 lb batches. Caramelized diced onions and ginger in oil.4. Add the seared beef, tendons, ginger, and caramelized onions to a big pot and add enough water to cover the meat and a little extra. Let pot come to a boil and and remove scum whenever necessary.5. Add lemongrass, toasted spices, 2 tbl salt, 3-4 small rock sugar, 3 tbl mushroom seasoning.9. Turn down the heat to low-med and pop the lid on slightly. Let the pot simmer for around 1 hour.10. Add the carrots. Adjust taste with additional sugar and fish sauce to your liking. Turn off the heat and pop on the lid and pot will continue to cook on residual heat.

 Bo Kho or Vietnamese Beef Stew is always on top of the list for fall weather foods! I love using fatty beef shank and a lot of tendons, if you haven’t had Bo Kho with tendons you are missing out on all that collagen! You can enjoy it with crusty warm bread, rice, or noodles.

You can use different beef cut like flank or chuck roast. Your beef and tendon will continue to cook on residual heat after you turn off the stove, so avoid overcooking! Simmering with the lid slightly on helps retain liquid and it will create steam to cook the meat and tendon faster vs. without lid on.

Short Video Recipe

Ingredients:

4 lbs of beef shank cut into 2 in cubes
2 lbs of tendons cut similar size
2 yellow onion diced
1 large knob of ginger smashed
5-6 lemongrass cut in 1/2 smashed
2 lbs of baby carrots
salt
3-4 rock or palm sugar
mushroom seasoning
3 tbl tomato paste
5-6 star anise
3 sticks of cinnamon toasted

Beef and Tendon marinade:

1/3 cup of fish sauce
1/3 cup liquid seasoning or soy sauce
2 tbl mushroom seasoning
2 tbl of paprika
1/2 tbl onion powder
2 shallots thinly sliced
3 tbl minced lemon grass
3 tbl minced garlic
1/2 tbl black pepper

1. Soak your meat in water and salt for an hour. Tendons will need to be parboil for about 30 mins because it takes longer to get tender. Then rinse both with cold water and cut into 1.5-2in chunks.
2. Combine ingredients to marinate the beef and tendons, overnight if possible.
3. Next day sear the beef in oil with some tomato paste. I recommend to sear the beef in 2 lb batches. Caramelized diced onions and ginger in oil.

4. Add the seared beef, tendons, ginger, and caramelized onions to a big pot and add enough water to cover the meat and a little extra. Let pot come to a boil and and remove scum whenever necessary.
5. Add lemongrass, toasted spices, 2 tbl salt, 3-4 small rock sugar, 3 tbl mushroom seasoning.
9. Turn down the heat to low-med and pop the lid on slightly. Let the pot simmer for around 1 hour.
10. Add the carrots. Adjust taste with additional sugar and fish sauce to your liking. Turn off the heat and pop on the lid and pot will continue to cook on residual heat.