Bo Kho Recipe
Perfumed with star anise, cinnamon, lemongrass, and lime leaf, this Bo Kho recipe makes a delicious weeknight meal. Tender grass-fed beef and sweet chunks of carrots make for a filling dinner. Serve it with a baguette and plenty of fresh herbs and Thai chilies.
Servings: 6
Calories: 496kcal
Equipment
- medium mixing bowl
- Dutch Oven
Ingredients
For the Beef
- 2 ½ pounds beef chuck roast (trimmed and cubed)
- 2 tablespoons fish sauce
- 2 teaspoons five spice powder
- 4 lemongrass stalks (innercore, finely chopped)
- 2 tablespoons grated ginger
- 4 cloves garlic (finely chopped)
- 2 tablespoons coconut palm sugar
- 1 teaspoon fine sea salt
For the Annatto Oil (If Using)
- 3 tablespoons avocado oil (or other neutral-flavored oil)
- 1 tablespoon annatto seeds
For the Stew
- 4 medium shallots (sliced thin)
- ¼ cup tomato paste
- 3 cups bone broth
- 2 cups coconut water
- 2 Thai chilies
- 2 star anise pods
- 1 ceylon cinnamon stick
- 2 makrut lime leaves
- 3 large carrots (cut into wedges)
To Serve
- Thai Basil
- Limes (quartered)
- Cilantro
- Mint
- Thai Chilies (chopped)
Instructions
Season the beef.
- Add the cubed chuck roast to a medium mixing bowl, and then stir in the fish sauce, five spice powder, chopped lemongrass, grated ginger, garlic, coconut palm sugar, and salt. Stir until well-combined and let it sit while you prepare the annatto oil.
Prepare the annatto oil.
- Heat a Dutch oven over medium heat and add the oil. Stir. in the annatto seeds and let them cook in the oil for about 3 minutes, strain. Return the oil to the Dutch oven and discard the annatto seeds.
Prepare the stew.
- Working in batches, brown the marinated beef on all sides - about 6 minutes. Remove the browned beef from the pan using a slotted spoon.
- Add the shallots to the pan, and cook until fragrant - about 4 minutes. Next, return the beef to the Dutch oven, and then stir in the tomato paste. Continue cooking for an additional 1 to 2 minutes.
- Pour in the broth and coconut water, taking care to scrape up any browned bits on the bottom of your pan. Add the Thai chilies, star anise, and lime leaves to the pot. Turn the heat down to medium-low and simmer, uncovered, for 1 hour.
- After an hour, stir in the carrots and continue cooking, uncovered, for a further 30 to 45 minutes or until the carrots and beef are tender and the broth thickens slightly. Adjust seasoning with salt, and then pluck out the star anise, cinnamon, and lime leaf.
- Serve warm with plenty of fresh herbs and chopped Thai chilies. Store any leftovers in an airtight container in the fridge for up to 5 days.
