Pho Bo Kho (Vietnamese Beef Stew)
75% autentično · Vietnamese
A hearty and fragrant Vietnamese beef stew, slow-cooked with aromatic spices, lemongrass, and tomato, often served with bread or noodles.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Beef chuck or stew meat2 lbs
- Lemongrass stalks3
- Garlic4 cloves
- Shallots2
- Ginger1-inch piece
- Tomato paste2 tbsp
- Annatto seeds or oil1 tsp
- Star anise2 pods
- Cinnamon stick1/2
- Curry powder1 tbsp
- Fish sauce3 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Beef broth4 cups
- Carrots2 medium
- Potatoes2 medium
- Fresh cilantro1/4 cup
- Baguettefor serving
Koraci
- 1
Cut beef into 1.5-inch cubes. Mince garlic, shallots, and ginger. Bruise lemongrass stalks and cut into 2-inch pieces.
- 2
In a bowl, combine beef with minced garlic, shallots, ginger, lemongrass, tomato paste, annatto seeds/oil, star anise, cinnamon stick, curry powder, fish sauce, sugar, salt, and pepper. Marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
- 3
Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the marinated beef in batches until browned on all sides. Remove beef and set aside.
- 4
Add beef broth to the pot and scrape up any browned bits from the bottom. Return the beef to the pot.
- 5
Add beef broth to cover the meat. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until beef is tender.
- 6
Peel and chop carrots and potatoes into bite-sized pieces. Add them to the pot and continue to simmer, covered, for another 30-45 minutes, or until vegetables are tender.
- 7
Adjust seasoning with salt and pepper if needed. Remove lemongrass stalks, star anise, and cinnamon stick before serving.
- 8
Ladle the stew into bowls. Garnish with fresh cilantro. Serve hot with sliced baguette for dipping.
