Bò Kho - Vietnamese Beef Stew

Bò Kho, a hearty and incredibly cozy Vietnamese beef stew, is made by simmering seared bite-sized beef chunks and carrots in an aromatic broth infused with the fish sauce, lemongrass, ginger, star anise, garlic, bay leaf and five-spice until meltingly tender and fall-apart. Marinate overnight for best results. Enjoy the stew as it is, with a crispy banh mi, over rice or noodles.


1.2 kg Chuck roast (or brisket), cut into 4-5 cm chunks 100 g Lemongrass stalks (about 3 stalks), cut into 5-7 cm pieces, and gently smashed with a mallet or heavy saucepan 3 tbsp Fish sauce (more to taste) 1½ tsp Five-spice powder Beef tallow or ghee, to cook 2-3 Onions (I used red one) 50 g Fresh ginger, peeled and finely chopped 4 Medium garlic cloves, peeled and smashed 2-3 tbsp Tomato paste 2-3 Whole star anise 1 Bay leaf ½ tsp Fine sea salt (more to taste) 1 l Beef stock or water 400-600 g Carrots, peeled and cut into 1-inch pieces Coarsely chopped fresh cilantro, mint, or Thai basil (for garnish) Lime, cut into wedges (to serve) Thinly sliced red onions (to serve)

1.2 kg Chuck roast (or brisket), cut into 4-5 cm chunks
100 g Lemongrass stalks (about 3 stalks), cut into 5-7 cm pieces, and gently smashed with a mallet or heavy saucepan
3 tbsp Fish sauce (more to taste)
1½ tsp Five-spice powder
Beef tallow or ghee, to cook
2-3 Onions (I used red one)
50 g Fresh ginger, peeled and finely chopped
4 Medium garlic cloves, peeled and smashed
2-3 tbsp Tomato paste
2-3 Whole star anise
1 Bay leaf
½ tsp Fine sea salt (more to taste)
1 l Beef stock or water
400-600 g Carrots, peeled and cut into 1-inch pieces
Coarsely chopped fresh cilantro, mint, or Thai basil (for garnish)
Lime, cut into wedges (to serve)
Thinly sliced red onions (to serve)

Toss together beef, smashed lemongrass, fish sauce, and five-spice in a large bowl. Let beef marinate at room temperature for at least 30 minutes or overnight.
Heat a large casserole dish over high until very hot. Melt 1 tablespoon beef tallow in the casserole. Remove one-third of beef from marinade, and add to Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides, 2 to 3 minutes. Transfer seared beef to a plate. Repeat process twice with 2 tablespoons tallow and remaining beef, reserving marinade in bowl. (If there is excessive browning on bottom of Dutch oven, reduce heat to medium.)
Reduce heat to medium-low. Add chopped onions, ginger, and garlic. Cook, stirring often, until fragrant, 5 minutes. Add in tomato paste, star anise, bay leaf, and salt. Stir to coat the onions, cook for another minute or two.
Return the beef and accumulated juices on plate to the casserole. Stir in reserved beef marinade. Cook, stirring often, until spice-tomato mixture coats beef, about 5 minutes. Stir in beef stock or water and bring to a boil over high. Lower heat and reduce to a simmer. Cook, with the lid ajar, for 1 1/2 hours until beef yields slightly when pierced with a knife.
Add carrots and continue simmering, uncovered, for another 45 minutes, or until the carrots are fork tender and the beef easily falls apart.
Taste and adjust the seasong. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among bowls and sprinkle with cilantro and onion slices.