Bò Sốt Vang (Vietnamese Braised Beef Stew)
Món truyền thống · Vietnamese
A classic Vietnamese rendition of beef stew, slow-cooked in a rich, aromatic broth infused with star anise, cinnamon, and annatto. Served with crusty bread for dipping.
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 chuck roast1 kg
- Annatto seeds2 tbsp
- Garlic4 cloves
- Shallots2
- Lemongrass stalk1
- Star anise3
- Cinnamon stick1
- Bay leaf2
- Tomato paste3 tbsp
- Carrots2 large
- Potatoes2 medium
- Beef broth1 liter
- Fish sauce2 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cilantrofor garnish
- Chili peppersfor garnish
- Baguettefor serving
Các bước
- 1
Cut beef into 2-inch cubes. Season generously with salt and pepper.
- 2
Toast annatto seeds in a dry pan until oil turns red. Strain and discard seeds, reserving the oil.
- 3
Mince garlic and shallots. Bruise lemongrass stalk.
- 4
Heat annatto oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes until browned on all sides. Remove beef and set aside.
- 5
Add minced garlic and shallots to the pot and sauté until fragrant. Add tomato paste and cook for 2 minutes, stirring constantly.
- 6
Return beef to the pot. Add lemongrass, star anise, cinnamon stick, bay leaves, beef broth, fish sauce, and sugar. Add enough water to just cover the beef.
- 7
Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until beef is very tender.
- 8
Peel and cut carrots and potatoes into large chunks. Add them to the pot during the last 30 minutes of cooking.
- 9
Adjust seasoning with salt and pepper. Remove lemongrass, cinnamon stick, and bay leaves before serving.
- 10
Serve hot, garnished with fresh cilantro and sliced chili peppers, with a side of baguette for dipping.
