Cà Ri Bò Kho (Vietnamese Braised Beef Stew with Star Anise)
85% chuẩn vị · Vietnamese
A hearty and deeply flavored Vietnamese braised beef stew, often called 'Bò Kho', which shares curry elements but is more stew-like. It features tender beef, aromatic spices like star anise and cinnamon, and is typically served with banh mi or noodles, but can also be enjoyed with rice.
Đánh giá công thức này
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Nguyên liệu
- Beef shank or chuck2 lbs
- Carrots3 medium
- Yellow onion1 large
- Garlic5 cloves
- Ginger1 inch piece
- Lemongrass2 stalks
- Annatto seeds or oil1 tbsp
- Tomato paste2 tbsp
- Fish sauce3 tbsp
- Curry powder1 tbsp
- Star anise4 pods
- Cinnamon stick1 large
- Bay leaf1
- Beef broth4 cups
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Baguette (Banh Mi)for serving
- Fresh cilantrofor garnish
- Sliced chilifor garnish
Các bước
- 1
Cut beef into 2-inch cubes. Peel and cut carrots into 1-inch chunks. Chop onion. Mince garlic and ginger. Bruise lemongrass stalks.
- 2
If using annatto seeds, heat oil in a small pan, add seeds, and cook until oil is colored. Strain and discard seeds. If using annatto oil, heat it.
- 3
In a large Dutch oven, heat annatto oil (or vegetable oil) over medium-high heat. Sear beef cubes until well browned on all sides. Remove beef and set aside.
- 4
Add chopped onion to the pot and sauté until softened. Add minced garlic, ginger, curry powder, star anise, cinnamon stick, and bay leaf. Cook for 1-2 minutes until fragrant.
- 5
Stir in tomato paste and cook for another minute. Return beef to the pot.
- 6
Add fish sauce and beef broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 2-2.5 hours, or until beef is very tender.
- 7
Add carrots and bruised lemongrass stalks. Continue to simmer, covered, for another 45-60 minutes, or until carrots are tender and the stew has thickened.
- 8
Remove lemongrass stalks, star anise, cinnamon stick, and bay leaf. Season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh cilantro and sliced chili. Traditionally served with banh mi for dipping, but also good with rice or noodles.
