Master tender beef stew simmered in fresh coconut water with lemongrass, cinnamon, star anise, and warm spices, served piping hot with crispy baguettes.
Rinse beef with diluted salt water, crushed ginger, and rice wine to remove any gamey odors. Pat dry and cut into uniform 3-4 cm cubes.
Combine beef with minced lemongrass, garlic, shallots, Bo Kho spice mix, five-spice powder, annatto oil, oyster sauce, rock sugar, and seasoning powder. Mix thoroughly and marinate chilled for 30-45 minutes.
Heat 2 tbsp annatto oil in a heavy pot. Sauté minced garlic, shallots, and bruised lemongrass until fragrant. Add marinated beef and sear on high heat for 7-10 minutes until browned and coated evenly.
Pour 1.5 liters of fresh coconut water over the seared beef. Add toasted cinnamon sticks, star anise, and lemongrass stalks. Bring to a boil, then reduce heat to low, cover, and gently simmer for 60-70 minutes until tender.
Add carrot chunks into the stew and simmer for an additional 15 minutes until carrots are cooked through. Slurry 1 tbsp tapioca starch with water and stir into the simmering stew to achieve a velvety gravy texture.
Ladle hot Bo Kho into bowls, garnish with freshly ground black pepper, Thai basil, and culantro. Serve with toasted crispy French baguettes or rice noodles, dipping in salt-pepper-lime sauce.
Q: Can I make Bo Kho in an Instant Pot or pressure cooker?
A: Yes! Pressure cook the beef on High for 25 minutes, release pressure naturally, then add carrots and simmer on Saute mode for 10 minutes until tender.
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