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Bò kho — beef braised with lemongrass and star anise

Bò kho — beef braised with lemongrass and star anise

  • Main course
  • Vietnamese

Beef shin and carrot stew in a broth scented with ginger and lemongrass.

Active time40 min

Cooking1 h 45 min

Total4 hResting : 2 h

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Ingredients

  • 1 bunch of Thai basil
  • 3 medium carrots
  • 1 lemon
  • 2 tbsp fresh ginger
  • 4 garlic cloves
  • 4 leaves of bay
  • 1 white onion
  • 1 red onion
  • 2 jalapeño chillies
  • 2 lemongrass stalks
  • 907 g raw boneless beef shin
  • 2 cups of prepared chicken stock
  • 2 tbsp tomato paste
  • 5 cups of water
  • 2 tbsp vegetable oil
  • 1 tsp sweet paprika
  • ¼ tsp ground black pepper
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp salt
  • 2 tsp salt
  • 1 tsp salt
  • three quarters of a cup of coconut soda
  • 6 30 cm Vietnamese baguettes
  • 4 star anise pods
  • 1 tsp bò kho spice mix
  • 1 tbsp bò kho spice mix

Preparation

  1. Cut the beef into bite-size pieces. Cover with water in a heavy pot with the blanching salt. Bring to a full boil, then drain. Rinse the beef. Mix with the marinade soy sauce, hoisin, marinade salt and spices. Cover and refrigerate for at least 120 min.

    907 g raw boneless beef shin
    2 tbsp hoisin sauce
    2 tbsp soy sauce
    1 tbsp salt
    2 tsp salt
    1 tsp bò kho spice mix
    • knife
    • chopping board
    • saucepan
    • colander
    • mixing bowl
    • lid

  2. Peel and chop the garlic. Peel the onion and cut into large wedges. Peel and slice the ginger, measuring after cutting. Remove the tough outer lemongrass leaves and bruise the tender bases. Peel and cut the carrots into chunks.

    3 medium carrots
    2 tbsp fresh ginger
    4 garlic cloves
    1 white onion
    2 lemongrass stalks
    • knife
    • chopping board

  3. Heat oil in the heavy pot and lightly brown the garlic. Add paprika, then beef and marinade. Add broth spices, onion, ginger, lemongrass, tomato paste, dark soy sauce, star anise and bay. Pour in prepared stock, soda and measured water. Bring to the boil and simmer for about 90 min, until the beef is tender. Add carrots for the final 10 min. Remove star anise, bay, lemongrass and cooked onion.

    4 leaves of bay
    2 cups of prepared chicken stock
    2 tbsp tomato paste
    5 cups of water
    2 tbsp vegetable oil
    1 tsp sweet paprika
    2 tbsp dark soy sauce
    three quarters of a cup of coconut soda
    4 star anise pods
    1 tbsp bò kho spice mix
    • saucepan
    • spoon

  4. Wash the basil, chillies and lemon. Slice chillies and peeled red onion. Cut lemon into wedges and bread into pieces. Serve beef with bread, basil, chillies and raw onion. Mix dipping salt and pepper and squeeze lemon over them when dipping the meat.

    Use for the recipe: half a red onion (prepare 1 red onion).

    1 bunch of Thai basil
    1 lemon
    half a red onion
    2 jalapeño chillies
    ¼ tsp ground black pepper
    1 tsp salt
    6 30 cm Vietnamese baguettes
    • knife
    • chopping board
    • small dish

Allergens

  • Celery
  • Gluten
  • Soy

Composition to check for: Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Bò kho — beef braised with lemongrass and star anise