Wish my toddlers could read, especially to the 4-year-old who woke up screaming last night just because his bed was not properly made…
Beef Stew with Lemongrass and Star anise (Bò Kho)
(Adapted from WSJ)
2.5 lbs well-trimmed beef chuck (cut in to 1-inch cubes)
2 stalks of lemongrass (cut into 2-inch lengths, smashed lightly)
4 tbs fish sauce
3 garlic cloves (minced)
2-inch piece of ginger (minced)
1 1/2 tsp five-spice powder
1 1/2 tsp brown sugar
1 bay leaf
3 tbs canola oil
1 yellow onion (finely chopped)
1 lbs tomatoes (cubes)
1 tsp salt
2 whole star anise
3 cups water
1 lb carrots (cut into 1-inch lengths)
Vietnamese coriander (rau răm) or Thai basil (chopped)
- In a large bowl, combine all ingredients in part A. Let it marinated for about 30 minutes.
- In a heavy-bottomed 5-quart Dutch oven or a pressure cooker, heat oil over high heat until hot.
- Working in batches, sear beef on all sides (about 3 minutes), then transfer to a plate.
- Reserve lemongrass, bay leaf and leftover marinade.
- Lower heat to medium-low, add onions and cook for 4-5 minutes.
- Add tomatoes and salt.
- Cover and cook until mixture is fragrant and has reduced to a rough paste, 12-14 minutes.
- Add beef, reserved marinade ingredients (lemongrass and bay leaf) and star anise.
- Cook, uncovered about 5 minutes.
- Add water, bring to a boil, then cover and lower heat.
- Re-taste if necessary (add a splash of fish sauce and/or salt).
- Simmer until beef is chewy-tender, about 45 minutes if using pressure cookers, or 1 1/2 hours if using standard cooker.
- Add carrots and return to simmer.
- Cook, uncovered until beef and carrots are tender, about 45 minutes.
- Readjust the taste.
- Discard lemongrass, bay leaf, and star anise.
- Garnish with chopped herbs.
- Serve with fresh baguettes or rice noodles.