Spicy Bò Kho with Hoisin Glaze
60% chuẩn vị · Vietnamese Fusion
A creative twist on Bò Kho, this version incorporates a touch of chili for heat and a sweet hoisin glaze brushed onto the beef for an extra layer of flavor and caramelization.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef brisket2 lbs
- Carrots3 medium
- Daikon radish1 small
- Yellow onion1 large
- Garlic5 cloves
- Lemongrass stalks2
- Ginger1 inch piece
- Chili peppers (e.g., bird's eye)2-3
- Star anise2 pods
- Cinnamon stick0.5
- Five-spice powder1 tsp
- Fish sauce3 tbsp
- Tomato paste2 tbsp
- Hoisin sauce1/4 cup
- Brown sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Beef broth4 cups
- Vegetable oil2 tbsp
- Baguette1
- Fresh mintfor garnish
Các bước
- 1
Cut beef into 1.5-inch cubes. Season with salt and pepper.
- 2
Prepare aromatics: bruise lemongrass, mince garlic, grate ginger, finely chop chili peppers.
- 3
Heat oil in a Dutch oven over medium-high heat. Sear beef cubes until well-browned. Remove and set aside.
- 4
Add chopped onion to the pot and sauté until softened. Add garlic, ginger, and chili peppers, cook for 1 minute until fragrant.
- 5
Stir in tomato paste, star anise, cinnamon stick, and five-spice powder. Cook for 1-2 minutes.
- 6
Return beef to the pot. Add fish sauce, brown sugar, and beef broth. Bring to a boil.
- 7
Reduce heat, cover, and simmer for 1.5 hours, or until beef is tender.
- 8
Add peeled and cubed carrots and daikon radish. Continue simmering, covered, for another 30 minutes, until vegetables are tender.
- 9
In a small bowl, mix hoisin sauce with 1 tbsp of the stew liquid. Brush this glaze onto the beef pieces in the pot during the last 10 minutes of cooking.
- 10
Adjust seasoning with salt and pepper. Remove star anise and cinnamon stick. Serve hot with baguette and fresh mint garnish.
