Aromatic braised dish with Asian spices
Bo Kho is a traditional Vietnamese stew with intense flavors. This goulash combines influences from Vietnamese, French, and Indian cuisine and impresses with its flavorful broth, tender braised beef, and aromatic spices such as star anise and cinnamon.
This dish turns out particularly well in a potjie , a cast-iron pot from South Africa that is ideal for slow braising over an open fire. The even heat distribution makes the meat especially tender and allows the spices to fully develop their aroma.
Ingredients
Meat
800g beef for braising
(cut into bite-sized pieces)
marinade
2 tbsp fish sauce
2 tablespoons of oil
1 tsp lime juice
1 tsp palm sugar
2 bay leaves
1 tsp five-spice powder
3 cm of fresh ginger (finely chopped)
1 chili (to taste, sliced into rings)
For the goulash
2 large carrots (cut into pieces)
½ small Hokkaido pumpkin (cut into pieces)
500 ml beef stock
300 ml passata (strained tomatoes)
4 tbsp unsalted peanuts
3 shallots (finely chopped)
2 cloves of garlic (finely chopped)
1 cinnamon stick
2 star anise
2 tbsp fish sauce
Oil for frying
Fresh coriander for serving.
Rice as a side dish
preparation
1. Marinate the meat
Cut the beef into bite-sized pieces.
Mix all the marinade ingredients together and marinate the meat in it for at least 1-2 hours in the refrigerator .
Remove the meat from the marinade and reserve the marinade.
2. Brown the meat
Heat some oil in the potjie or in a frying pan.
Sear the meat in batches until it is browned all over.
Then add the meat to the potjie.
3. Base for the goulash
Briefly sauté the shallots and garlic and add them to the potjie as well.
Pour in beef stock and passata.
Add the cinnamon stick, star anise, the remaining marinade, and fish sauce.
Mix everything well.
4. Braising
Let the goulash simmer slowly over medium heat for about 2–2.5 hours , until the meat is tender.
Stir occasionally.
If necessary, add a little water or stock to ensure the meat is always lightly covered.
5. Add vegetables
Add the carrots and peanuts about 40 minutes before the end of the cooking time .
Add the pumpkin 20 minutes before the end of the cooking time so that it becomes soft but retains its shape.
6. Season to taste
Before serving, season the goulash with fish sauce and chili to taste.
Sprinkle with fresh coriander.
Serve
Traditionally, Vietnamese Bò Kho is served with rice or baguette .
What is a potjie?
The potjie is a cast-iron pot with three legs and a tightly fitting lid. It is traditionally used over an open fire or with charcoal.
Thanks to the heavy cast iron, the heat is distributed evenly, making the pot perfect for stews, braised dishes, bread or soups .
Recipe/Photos: www.altmarkbbq.de
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