Bo Kho (Vietnamese Braised Beef Stew)

Ingredients

2tablespoons Vietnamese fish sauce, such as Red Boat

1tablespoon brown sugar

2tablespoons grated fresh ginger

2teaspoons Chinese 5-spice powder

½teaspoon black pepper

FOR THE BRAISE

3pounds beef chuck, cut into 1-inch cubes

2tablespoons vegetable oil

6large shallots or 1 medium red onion, thinly sliced

1cup chopped tomato, fresh or canned

2tablespoons grated fresh ginger (from a 2-inch piece)

3garlic cloves, minced

3tablespoons finely chopped lemongrass, tender center only

1teaspoon kosher salt

½teaspoon annatto powder (optional)

4star anise pods

1(2-inch) cinnamon stick, or substitute cassia bark

1 or 2Serrano or Thai chiles, stem on, split lengthwise

1½pounds medium carrots, peeled, cut into 2-inch chunks

½cup thinly sliced scallions

1cup cilantro sprigs, for garnish

½cup mint leaves, for garnish

½cup small basil leaves, preferably Thai, for garnish

Directions

Step 1

Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.

Step 2

Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).

Step 3

Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.

Step 4

Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.

Step 5

Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.

Step 6

Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).

Step 7

To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.