Bò Hầm Tiêu Xanh (Classic Vietnamese Green Peppercorn Beef Stew)
Món truyền thống · Vietnamese
A rich and aromatic Vietnamese beef stew featuring tender chunks of beef simmered in a fragrant broth infused with fresh green peppercorns, star anise, and lemongrass. This classic dish is deeply savory with a subtle spicy kick from the peppercorns.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Beef chuck roast, cut into 2-inch cubes1 kg
- Fresh green peppercorns, bruised50 g
- Lemongrass stalks, bruised and cut into 3-inch pieces3
- Star anise3
- Garlic, minced4 cloves
- Shallots, thinly sliced2
- Fish sauce3 tbsp
- Rock sugar or granulated sugar1 tbsp
- Beef broth or water1 liter
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cilantro, for garnisha few sprigs
- Red chilies, thinly sliced, for garnish1
Các bước
- 1
Pat the beef dry and season generously with salt and black pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.
- 3
Add sliced shallots and minced garlic to the pot and sauté until fragrant, about 1-2 minutes.
- 4
Return the beef to the pot. Add bruised green peppercorns, lemongrass stalks, and star anise.
- 5
Pour in the beef broth (or water) to cover the beef. Add fish sauce and sugar. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the beef is very tender.
- 7
Remove lemongrass stalks and star anise before serving. Adjust seasoning with salt and pepper if needed.
- 8
Ladle the stew into bowls. Garnish with fresh cilantro and sliced red chilies.
