Posts tagged ‘beef’

February 7, 2011

Bo’ Kho – Vietnamese Beef Stew

adapted from food.com

no good pictures ): decided to go to a last min superbowl gathering and had nothing to bring but my stew. so i didn’t get pics in time.

oh well.

we had two vietnamese friends at the gathering and they ate it (and liKED it!). so i’m guessing that’s a good sign. will make again.

and take pictures.

INGREDIENTS

  • 2 lbs boneless beef chuck, cut into cubes
  • 1-2 stalks lemongrass, cut into 3 large diagonal pieces (exposes more surface area)
  • 4 tablespoons fish sauce
  • 2 teaspoons Chinese five spice powder
  • 1 1/2 teaspoons brown sugar
  • 2 1/2 tablespoons minced ginger
  • 2 bay leaves
  • 1-2 tbs vegetable oil
  • 1 medium large onion, diced
  • 2 roma tomatoes
  • 1 lb carrot, peeled, cut into large chunks
  • 3 star anise
  • 3 cups beef broth
  • 1 tsp flour/corn starch

INSTRUCTIONS:

  • marinate beef ~ 30 min in ginger, fish sauce, brown sugar, five spice, lemon grass.
  • preheat oven 270F
  • chop veggies. (i like chunky stew.)
  • heat 1-2 tbs vegetable oil in 5 qt dutch oven on high. brown beef on all sides quickly ~ 2 min.
  • remove beef into separate bowl and set aside.
  • add a pat of butter (optional) and saute onions until soft ~5 min.
  • add tomatoes. saute ~ 3 min.
  • add a dash of broth and deglaze.
  • add rest of broth and bring to a boil. reduce heat to simmer. add beef and mix.
  • cover and place in oven ~ 1hr.
  • add carrots, return to oven ~1.5 hr
  • remove from oven. strain out beef etc into separate bowl.
  • over medium high heat, mix in starch (i spoon in broth into a separate small bowl containing starch and mix thoroughly before reintroducing it into the pot.). keep on a high simmer/low boil for ~5 min until soup thickens and reduces some.
  • reintroduce solids.
  • simmer on low until ready to serve.
  • serve with toasted crusty french bread!

edit: probably no news to anyone who’s ever made a stew before (including myself), but dAMN. i just have to reiterate how much better this stuff tasted the next day. that’s when it truly takes on it’s stew-y consistency.

i’ll almost put up with this atrocious weather (20’s?? in hOUSTON?) just so i have a reason to make more stew.

November 10, 2010

Massaman Curry!



INGREDIENTS:

  • 1lb beef, chuck
  • 1/3 cup roasted peanuts
  • 1 large japanese yam*
  • 1/2 yellow onion
  • 5+ tbs massaman curry paste (Mae Ploy)
  • 1 cup of coconut milk
  • 1-2 tbs fish sauce
  • 2-3 tbs brown sugar
  • 3-5 pods cardamom
  • 1 clove
  • 0.5-1 tsp cinnamon
  • 2 bay leaves
  • 2-3 cups beef broth

*can substitute with white potatoes (don’t use russet! will fall apart on you.) Japanese yams are not the same as Ube! They have a deep purple skin and a creamy white center. I like the subtle sweetness of the flesh and find it compliments the cinnamon/clove mixture well. these seem to cook faster than regular potatoes, so keep that in mind when substituting!

INSTRUCTIONS:

  1. preheat oven ~230F
  2. dice yams and onions into large cubes/squares. (matching the cuts of beef.)
  3. heat dutch oven, med/high. add a few tbs of vegetable oil and brown chuck on all sides. remove from pot into separate bowl.
  4. reduce heat to medium and add coconut milk (don’t want the heat too high or milk will curdle). add curry paste and mix constantly until homogenized. 2-3 minutes.
  5. return meat to pot, along with peanutsĀ and enough broth to completely submerge the beef. keep in mind that you need enough liquid for the potatoes and onions later.
  6. add fish sauce, and other spices (i ground the cloves and cardamom in my spice grinder to a fine powder. i am way too lazy to empty out the seeds first…). tip: put spices in a small bowl, then introduce a few tbs of warm broth from the pot and dissolve until no lumps. then mix slowly back into pot.
  7. slide pot into oven, covered, for 2 hours.
  8. check: adjust to taste. too sour? add more sugar. too sweet? add more fish sauce or curry paste. etc. add more broth/water if running dry (i actually just filled the coconut milk cans with water and added that).
  9. meat by now should be at or just past the “tough” stage. a few more hours and it’ll reabsorb the moisture and get melt-in-your-mouth tender.
  10. add potatoes and onions.
  11. return to oven, covered, for another hour or two.
  12. you really cant over cook it. reheating it several times for leftovers is no problem. (:

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