How to make it
5 steps. Take it one step at a time.
In a large bowl, marinate the cubed beef
In a large bowl, marinate the cubed beef with 1 tablespoon of fish sauce, half of the minced garlic, and the brown sugar. Let sit for at least 20 minutes.
20 minHeat vegetable oil
Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Sear the beef chunks in batches until browned on all sides. Remove beef and set aside.
10 minAdd the remaining garlic, shallots, ginger, and bruised lemongrass
In the same pot, add the remaining garlic, shallots, ginger, and bruised lemongrass. Sauté until fragrant, about 2 minutes. Stir in the tomato paste and cook for another minute.
3 minReturn the beef to the pot
Return the beef to the pot. Add star anise, cinnamon stick, coconut water, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 60-70 minutes until the beef is nearly tender.
1 hr 10 minAdd the carrots and the remaining fish sauce
Add the carrots and the remaining fish sauce. Continue to simmer for another 20 minutes until the carrots are tender and the beef is melt-in-your-mouth soft. Adjust seasoning to taste.
20 min
A little kitchen wisdom
Traditional Bò Kho is often served with a crusty French baguette (bánh mì), rice noodles (hủ tiếu), or steamed jasmine rice. For the best flavor, use a mix of beef brisket and tendon.
