Bò Ko ( Vietnamese Beef Stew)

A community recipe by Adishtoshare

Not tested or verified by Nigella.com

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Introduction

Bò Kho is such a fragrant and wonderfully comforting dish, particularly perfect for a chilly day.

Bò Ko ( Vietnamese Beef Stew) — Adishtoshare

Ingredients

Serves: 6

Stew

800 grams beef
800 grams coconut water
150 grams sun-dried tomato paste
3 medium carrots
2 small onions
5 cloves garlic
1 tablespoon grated ginger
2 tablespoons fresh and finely chopped lemons
1 teaspoon vegetable bouillon powder
1 medium star anise
2 medium cinnamon sticks
1 tablespoon soft brown sugar
1 tablespoon smoked paprika
1 tablespoon madras curry powder
1 pinch of chilli flakes
1 pinch of sea salt

Method

Bò Ko ( Vietnamese Beef Stew) is a community recipe submitted by Adishtoshare and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Dry the meat thoroughly with paper towels.
Heat the oil in a pan; when hot, add the meat chunks, ensuring they brown evenly on all sides.
Remove the meat and add a little more oil to the same pan. Fry the onions until softened.
Stir in garlic, ginger, lemongrass, paprika, curry powder, cinnamon sticks, star anise, bay leaves. Fry for a few minutes before adding tomatoes, salt, chilli flakes, and sugar.
Return the meat to the pan, stir well, and pour in the coconut water. Bring to a boil, cover with a lid, reduce heat to low and let the stew simmer for 3 hours or until the meat is tender.
Check seasoning. Serve immediately with baguette, rice noodles, or rice.

This dish improves in flavour after a day or two. Store it in the fridge; when ready to eat, heat thoroughly on the stove, stirring occasionally. You may need to add a little more coconut water