Bò Kho
by Wendyinkk
Adapted from Helen and Vans Kitchen
1 kg beef (I mixed brisket with shank)
1 Tbsp minced garlic
1 black cardamom, cracked
2 inches cinnamon stick
2 pcs star anise (mine was small, I used 3)
3 stalks of lemon grass, bashed
3 Tbsp tomato puree
300gm carrots, cut into slanting chunks
1L coconut water or more (or just use water plus some sugar)
Marinate
1 tsp salt
1 tsp sugar
2 tsp Chinese 5 spice powder
1 Tbsp minced garlic
1 Tbsp minced shallot
1 Tbsp minced ginger
1 Tbsp fish sauce
Pepper powder as preferred
Baguette or rice to serve
1. Cut beef brisket into 1 inch chunks, and slice shank into 1/2 inch thickness. Put all the marinade ingredients in and give the beef a good rub to incorporate everything. Leave it to marinate for 30 minutes or a few hours.
2. Heat wok and put in 2 Tbsp oil. Saute the garlic until fragrant. Put in the spices and fry them for a while. Put in the marinated beef and cook until all the meat turns opaque.
3. Transfer to a braising pot. Put in coconut juice, lemon grass and tomato puree. Bring it to a boil. Add more salt and pepper if it's needed. Cover and let it simmer for 2 hours, until it starts to taste tender.
4. Put in carrots and bring it back to a boil. Let it simmer for another 30-40 minutes until carrots are tender.
5. Serve with sliced baguette or rice.
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