Bò Kho Tiêu Xanh (Green Peppercorn Beef Stew)
85% chuẩn vị · Vietnamese
A fragrant variation of Bò Kho featuring the pungent, spicy kick of fresh green peppercorns, adding a unique aromatic dimension to the classic braised beef stew.
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
- Garlic5 cloves
- Shallots2
- Fresh green peppercorns50 g
- Lemongrass stalk1
- Star anise2
- Cinnamon stick1
- Tomato paste3 tbsp
- Carrots2 large
- Potatoes2 medium
- Beef broth1 liter
- Fish sauce2 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cilantrofor garnish
Các bước
- 1
Cut beef into 2-inch cubes. Season with salt and pepper.
- 2
Mince garlic and shallots. Lightly crush the green peppercorns. Bruise lemongrass stalk.
- 3
Heat a little oil in a large pot or Dutch oven over medium-high heat. Sear beef cubes until browned. Remove and set aside.
- 4
Add minced garlic and shallots to the pot and sauté until softened. Add tomato paste and cook for 2 minutes, stirring.
- 5
Add the crushed green peppercorns, lemongrass, star anise, and cinnamon stick. Sauté for 1 minute until fragrant.
- 6
Return beef to the pot. Add 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 1.5 to 2 hours, or until beef is tender.
- 8
Peel and cut carrots and potatoes into large chunks. Add to the pot during the last 30 minutes of cooking.
- 9
Adjust seasoning with salt and pepper. Remove lemongrass, cinnamon stick, and star anise.
- 10
Serve hot, garnished with fresh cilantro.
