Bò kho

Beef chunks that fall apart at the touch of a fork, simmered in a concentrated, aromatic broth. The deep scent of star anise and cinnamon cuts through the richness of the meat for a dark, glossy sauce.

• Prep time: 30 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 659
• Protein: 46 g
• Carbs: 27 g
• Fat: 48 g

Ingredients

• 800 g Beef chuck ( in large cubes )
• 3 piece Carrot ( in thick slices )
• 2 piece lemongrass ( bruised )
• 3 piece star anise ( whole )
• 1 piece Cinnamon stick ( whole )
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp Brown sugar
• 1 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 2 tbsp Tomato caviar
• 1 tsp Ginger powder
• 2 tbsp Sunflower oil
• 1 L Mineral water
• 20 g Fresh ginger ( finely minced )
• 1 tbsp Annatto seeds ( to color the oil )

Instructions

1. Meat marinade

   Cut the beef into 4cm cubes. Mix them with the ginger powder, finely minced fresh ginger, brown sugar, fish sauce, and soy sauce. Let rest for 30 minutes to allow the flavors to penetrate the meat.

2. Searing and coloring

   In a pot, heat the oil with the annatto seeds until it turns bright red, then remove the seeds with a slotted spoon. Sear the beef pieces on all sides in this colored oil until a brown crust forms.

3. Aromatics and liquid

   Add the chopped onion and garlic, crushed lemongrass, star anise, and cinnamon. Stir in the tomato paste. Pour in the mineral water until the meat is just covered.

4. Simmering

   Cover and simmer over very low heat. The broth should barely bubble. Cook for about 1.5 hours until the meat is tender.

5. Vegetables and finishing

   Add the carrots cut into whistles. Continue cooking for 15 minutes. The sauce should be syrupy and coat the spoon. Adjust seasoning with a pinch of salt if necessary.

Chef's tips

• The sauce shouldn't be too thin; it needs enough body to cling to the bread.
• If serving with noodles, cook them separately to avoid clouding the broth.

Storage

Keeps for 3 days in the fridge. Better reheated the next day as the spices infuse further.