Simple Vietnamese Beef Stew (Bo Kho)

Bo Kho - Ingredients 2

It’s stewing season and the cold weather calls for comfort food. Today’s recipe is Bo Kho, it is a Fragrant Vietnamese Beef Stew with some French influences. The beef is stewed in a gelatin-rich beef stock, aromatic spices, vegetables, and then brightened with the fresh taste of herbs and lime juice. I was craving oxtail, and decided to change up the traditional Bo Kho meaty beef with the addition of oxtail.

In many recipes online, they include tomatoes in some form or another, but my recipe will not include it. After talking to various friends of Vietnamese heritage, I was advised that tomatoes are not the traditional way of making it in their homes. As a disclosure, this is most definitely not the traditional recipe, but it is my take on this delicious dish. But hey, it was delicious and I hope you enjoy it too!

Bo Kho Plated 3


So what you will need is:

2 Tablespoon Grapeseed Oil
1 Tablespoon Ground Annatto
¾ Onion, diced
15 Grams Ginger, sliced
32 Ounces Beef Broth (Food Hack: Water and Beef Stock Powder)
1 Cup Coco Rico Soda
4 Carrots, cut in chunks
2 Tablespoon Fish Sauce
1 Teaspoon Salt

Marinade:
1 lb Oxtail
2 lb Beef Stew Meat
1 clove Garlic, crushed
1 Tablespoon minced Lemongrass
¼ Onion, minced
1 Teaspoon Paprika
1/2 Teaspoon Red Chili Powder
2 Teaspoon Five Spice
1 Teaspoon Ground Pepper
1 Teaspoon Sugar
1 Tablespoon Grapeseed Oil

Spice Bag:
3 Star Anise
2 Bay Leaves
3″ Piece Cinnamon Stick
3 Cloves
2 Lemongrass stalk, bruised

Suggested Accompaniments:
Thai Basil, Green Onions,
Cilantro, Lime/Lemon,
French Baguette (Learn to make it here),
Rice Noodles, Rice,
Jalapenos, Red Thai Chili
Bo Kho - Ingredients
1. Boil the meat in boiling water for 10 minutes.
Bo Kho - Meat Bowling
2. After the short boil, discard the water and rinse off the meat under running water.
Bo Kho - Parboiling
Bo Kho - Meat Parboil
3. In a large bowl mix the parboiled meat together with the marinade ingredients and let it marinate for at least 1 hour or overnight (for better flavor).
Bo Kho - Spices Meat
4. In a large pot, add ground annatto seed to 2 tablespoon grapeseed oil. The powder will turn the oil to a bright red.
Bo Kho - Annatto Oil
5. Add the ¾ of onion and ginger to the pot. Saute for 3 minutes.
Bo Kho - Saute Onion
6. Add the marinated beef on medium-high heat until browned.
Bo Kho - Saute Meat 2
7. Meanwhile, add the spices to the spice bag or coffee filter. Secure the spices in the bag with butchers twine.
Bo Kho - Spices
8. Add the beef broth and coco rico soda to the pot. Stir and make sure you drag the wooden spoon on the bottom of the pot to remove the caramelized goodness on the bottom.
Bo Kho - Coco Rico
9. Next add the spice bag. Bring to a simmer. Cover and cook for 2 hours on low heat.
Bo Kho - Spice Bag
10. After 2 hours of cooking, add the carrots, and cook for the last hour. Season with salt, pepper, and fish sauce to taste.
Bo Kho - Fish Sauce
11. After simmering for several hours, the meat and oxtail should fall-apart tender. Serve with any of the following:

  • baked French baguettes that you can dip into the stew
  • stew on top of some freshly cooked rice vermicelli
  • stew on top of some freshly cooked rice

Bo Kho Plated 7

Simple Vietnamese Beef Stew (Bo Kho)

So what you will need is:

2 Tablespoon Grapeseed Oil
1 Tablespoon Ground Annatto
¾ Onion, diced
15 Grams Ginger, sliced
32 Ounces Beef Broth (Food Hack: Water and Beef Stock Powder)
1 Cup Coco Rico Soda
4 Carrots, cut in chunks
2 Tablespoon Fish Sauce
1 Teaspoon Salt

Marinade:
1 lb Oxtail
2 lb Beef Stew Meat
1 clove Garlic, crushed
1 Tablespoon minced Lemongrass
¼ Onion, minced
1 Teaspoon Paprika
1/2 Teaspoon Red Chili Powder
2 Teaspoon Five Spice
1 Teaspoon Ground Pepper
1 Teaspoon Sugar
1 Tablespoon Grapeseed Oil

Spice Bag:
3 Star Anise
2 Bay Leaves
3″ Piece Cinnamon Stick
3 Cloves
2 Lemongrass stalk, bruised

Suggested Accompaniments:
Thai Basil, Green Onions,
Cilantro, Lime/Lemon,
French Baguette (Learn to make it here),
Rice Noodles, Rice,
Jalapenos, Red Thai Chili

  1. Boil the meat in boiling water for 10 minutes.
  2. After the short boil, discard the water and rinse off the meat under running water.
  3. In a large bowl mix the parboiled meat together with the marinade ingredients and let it marinate for at least 1 hour or overnight (for better flavor).
  4. In a large pot, add ground annatto seed to 2 tablespoon grapeseed oil. The powder will turn the oil to a bright red.
  5. Add the ¾ of onion and ginger to the pot. Saute for 3 minutes.
  6. Add the marinated beef on medium-high heat until browned.
  7. Meanwhile, add the spices to the spice bag or coffee filter. Secure the spices in the bag with butchers twine.
  8. Add the beef broth and coco rico soda to the pot. Stir and make sure you drag the wooden spoon on the bottom of the pot to remove the caramelized goodness on the bottom.
  9. Next add the spice bag. Bring to a simmer. Cover and cook for 2 hours on low heat.
  10. After 2 hours of cooking, add the carrots, and cook for the last hour. Season with salt, pepper, and fish sauce to taste.
  11. After simmering for several hours, the meat and oxtail should fall-apart tender.
    Serve with any of the following:
  • baked French baguettes that you can dip into the stew
  • stew on top of some freshly cooked rice vermicelli
  • stew on top of some freshly cooked rice

 

Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

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