Best Aromatic And Spicy Beef Stew Thit Bo Kho Recipes
AROMATIC AND SPICY BEEF STEW (THIT BO KHO)
Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread.
Provided by English_Rose
Categories Curries
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the beef into 1in cubes and set aside.
- Peel and finely chop the onions and garlic. Peel the shallots, but leave whole.
- Cut the lemon grass into 1in sections, from the bottom to about 1in from the top; cut off and discard the straw like top. Crush each section lightly with a mallet or other heavy object.
- Heat 3 tablespoons of the oil in a non-stick frying pan over a medium-high heat.
- Add the onions, garlic and shallots, and stir-fry for 2 minutes. Add the lemon grass and continue to fry, stirring, until the onions are lightly browned. Turn off the heat.
- Take the shallots out of the pan and set aside.
- Heat the remaining 4 tablespoons oil in a large, wide, preferably non-stick pan over a high heat. When hot, quickly fry the meat cubes in batches, turning to brown them all over. Remove with a slotted spoon. Brown all the meat in this way.
- Return all the meat to the large pan. Add 4 cups water and the garlic mixture. Coarsely chop the beans in the yellow bean sauce (if not already crushed) and add them too.
- Also put in the chili powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil, then cover, lower the heat and simmer gently for 1¼ hours.
- Add the reserved shallots, cover again, and simmer for a further 15 minutes.
- Remove the lid, increase the heat to medium and cook for a further 15 minutes or until the sauce has thickened a little and the meat is tender. Skim the fat off the top of the stew before serving.
Nutrition Facts : Calories 870, Fat 66.9, SaturatedFat 22.7, Cholesterol 177.3, Sodium 158.9, Carbohydrate 15.7, Fiber 0.7, Sugar 5.8, Protein 49.8
VIETNAMESE BEEF STEW (BO' KHO)
My mom and dad make this dish in the winter a lot. Every time they do, the whole house smells wonderful. One time my mom came to visit me in boarding school in England. She cooked one pot, I ate for a whole week and got on the black list of all Asians in school. It taste good steaming hot with French bread, and also very good in sandwiches. Some ingredients are available at normal grocery stores. You can get star anise and Thai Basil at Asian stores, natural food stores
Provided by Nolita_Food
Categories Stew
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
- Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
- Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
- If sauce is too thick, add a bit of water.
- Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
- Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
- Add carrots and simmer for another 45 minutes until beef and carrots are tender.
- Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
- Taste great with steam rice or French bread.
Nutrition Facts : Calories 503.6, Fat 24.6, SaturatedFat 7.7, Cholesterol 149.7, Sodium 1624.9, Carbohydrate 22.2, Fiber 5.2, Sugar 11.2, Protein 51
SPICY BEEF STEW (BO KHO)
This is better the next day like most stews. It`s 2-15-2005 and I just made this it`s fall apart tender. The aromas from the star anise and cinnamon are heavenly. I didn`t find it to spicy. The spicyness depends on the curry you use. I also had a 1/2 red pepper and 1/2 celery which I dice and tossed into the pot along with the beer.
Provided by Rita1652
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat half of the oil with annatto seeds and stir quickly until the oil takes on the redish-brown color of the seeds.
- Set aside, strain and remove the seeds.
- Marinate the beef cubes with onion, half the garlic, salt, sugar and half of the annatto seed oil mixture for 45 minutes.
- Heat the remaining annatto seed oil and cook the remaining garlic until soft.
- Add curry powder, beer and marinade and it`s ingredients.
- Braise the beef, adding a little water, lemongrass, star anise and cinnamon.
- Cook at 350 degree in oven for 1 hour then and add carrots.
- Cook for 1 more hour.
- Simmer 5 more minutes.
- Garnish and serve over white rice is how I served it. The juices got absorbed into the rice.
Nutrition Facts : Calories 656.5, Fat 42, SaturatedFat 11.2, Cholesterol 138.3, Sodium 1886.3, Carbohydrate 18.5, Fiber 2.8, Sugar 10.8, Protein 50.5
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Aromatic and Spicy Beef Stew: Thit Bo Kho Recipes
Thit Bo Kho is a traditional Vietnamese beef stew that has made its way into the hearts (and stomachs) of people all around the world. This delicious and savory dish is made with a blend of aromatic and spicy ingredients that give it a unique and unforgettable flavor. While there are many different recipes out there for Thit Bo Kho, they all share a few key ingredients that make this dish so special.
Key Ingredients
The key ingredients that are used in most Thit Bo Kho recipes include:
- Beef: Typically, stew beef or chuck roast is used for this dish. The meat is cut into small cubes and simmered in the sauce until it becomes tender and flavorful.
- Spices: A variety of aromatic and spicy spices are used to give Thit Bo Kho its unique flavor. These can include star anise, cinnamon sticks, ginger, cloves, and black pepper.
- Soy Sauce: Soy sauce is used to darken the color of the stew and add a bit of saltiness to the dish. It’s important to use a high-quality soy sauce as this will greatly impact the overall flavor of the dish.
- Fish Sauce: Fish sauce is used to give the dish a salty, savory flavor. This ingredient can be quite pungent when used in large amounts, so it’s important to use it sparingly and taste the dish as you go.
- Sugar: A small amount of sugar is used to balance out the flavors of the dish and give it a slightly sweet taste. You can adjust the sweetness of the dish to your liking by adding more or less sugar.
- Vegetables: Depending on the recipe, a variety of vegetables can be added to Thit Bo Kho. Carrots, onions, and leeks are commonly used, but you can also add potatoes or celery if you’d like.
Cooking Method
To make Thit Bo Kho, the beef is first browned in a bit of oil to give it a nice crust. The spices are then added to the pot and cooked until they become fragrant. Next, the sauce is added to the pot and the beef is simmered until it becomes tender and flavorful. This process can take anywhere from 2 to 4 hours, depending on the cut of meat that you use.
As the beef cooks, the sauce will become thicker and more flavorful. You can adjust the thickness of the sauce by adding more or less liquid as needed. Once the beef is cooked through, the vegetables are added to the pot and cooked until they are tender. This final step will add a bit of extra flavor and texture to the dish.
Serving Suggestions
Thit Bo Kho is typically served over a bed of rice or with a side of crusty bread. You can also garnish the dish with fresh herbs like cilantro or basil for an extra burst of flavor. This hearty and satisfying stew is perfect for a cold winter day, and it’s sure to become a family favorite!