Braised Beef with Lemongrass and Star Anise
Bò Kho
Ingredients
• 1kg beef brisket, boneless beef short ribs, or beef shank, cut into 4cm chunks
• 400gram beef tendon, cut into 5cm (optional)
Marinate
• 1 tbsp annatto oil (see below recipe)
• 2 tsp salt
• ½ tsp white pepper powder
• 2 tsp five-spice powder
• 1/3 tsp cinnamon powder
• 1/3 tsp star anise powder
• 1 tsp paprika
• 2 tbsp hoisin sauce
Aromatics
• 3 tbsp vegetable cooking oil
• 6 cloves garlic
• 6 cm knob of ginger, unpeeled, sliced
• 3 lemongrass stems, cut into 8 cm lengths, bruised
• 6 red Asian shallots, sliced
Broth
• ½ tbsp tomato paste
• 5 tomatoes, peeled, seeded, and chopped
• 4 pods star anise
• 2 pods black cardamom
• 4 bay leaves
• 8 cm knob of daikon, peeled, cut into chunks, seared
• Water, just enough to barely cover the ingredients
• 2 large carrots, peeled, cut into chunks, seared
• 2 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1-2 tsp brown sugar
Condiments & Garnishes
• French baguette or Vietnamese rice noodles
• ½ yellow onion, thinly sliced
• Fresh coriander
• Sweet basil•
• 2 long red chilies, thinly sliced
• Handful bean sprouts
• 3 limes, cut into wedges
• Fresh ground black pepper
Method:
1. In a bowl, combine the beef, tendon, and all marinade ingredients. Mix well to coat the beef evenly. Set aside to marinate for 1 hour.
2. In a heavy-bottomed pan, heat the oil over high heat. Add all aromatic ingredients and sauté until fragrant and light brown. Then transfer to a plate. Working in batches, add the marinated beef and sear on all sides. Repeat with the tendon. Once is complete, return the aromatics back to the pan with the beef and tendon.
3. Lower the heat to medium-low, add tomato paste, tomato, star anise, black cardamom, bay leaves, daikon, and water, bring to a boil, cover, lower the heat to a simmer, and cook for 1 – 2 hours, or until the beef and tendon are chewy-tender. Add the carrot, fish sauce, dark soy sauce, and brown sugar. Simmer further for 20-30 minutes, uncovered. Test the meat for doneness to you alike. Adjust the taste. Add salt or a shot of fish to intensify the overall flavor. Or, splash in a bit of water to lighten the sauce.
4. Transfer the stew to a serving dish, removing and discarding the lemongrass, bay leaves, black cardamom. Serve with condiments and garnishes.
Annatto Oil
• 5ml canola oil
• 2 tbsp annatto oil
1. Put the canola oil and annatto seeds in a saucepan and gently low heat for 30-60 minutes. Do not allow the oil to boil or become too hot as it will taste bitter. Set aside to cool
2. Once the oil is completely cool, strain it through a fine sieve and discard the annatto seeds. Store the oil in a sealed jar in the refrigerator for up to 1-2 months.
