VIETNAMESE BEEF JERKY / THIT BO KHO
Number Of Ingredients 10
Steps:
- 1. Cut the beef as thinly as possible into crosswise slices and place in a baking dish. Set aside while you prepare the marinade.2. Combine the lemongrass, garlic, chiles, sugar, salt, and pepper in a mortar and grind to a smooth paste with the pestle, then work in the fish sauce and soy sauce. If you don't have a mortar and pestle, combine these ingredients in a blender and process to a smooth puree. Pour the marinade over the meat in the baking dish and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 2 hours.3. Remove the beef from the marinade and spread out the slices on a wire rack in the shallow roasting pan. Refrigerate, loosely covered with plastic wrap, until the beef is completely dry, 1 to 2 days.4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Arrange the beef slices on the hot grate and grill, turning with tongs, until sizzling brown, and crisp, 2 to 3 minutes per side, brushing once or twice with oil as the beef cooks. serve immdediately.
Nutrition Facts : Nutritional Facts Serves
BO KHO (VIETNAMESE BRAISED BEEF STEW)
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
- 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).
- 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.
- 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.
- Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
- 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).
- To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram
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