Aromatic Braised Dish with Asian Spices
Bò Kho is a traditional Vietnamese braised dish with intense flavors. The stew combines influences from Vietnamese, French, and Indian cuisine, boasting a flavorful broth, tender braised beef, and aromatic spices like star anise and cinnamon.
The dish is particularly successful when cooked 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 exceptionally tender and allows the spices to fully develop their aroma.
Ingredients
Meat
800 g beef for braising
(cut into bite-sized pieces)
Marinade
2 tbsp fish sauce
2 tbsp oil
1 tsp lime juice
1 tsp palm sugar
2 bay leaves
1 tsp five-spice powder
3 cm fresh ginger (finely chopped)
1 chili (to taste, in rings)
For the stew
2 large carrots (cut into pieces)
½ small Hokkaido pumpkin (cut into pieces)
500 ml beef stock
300 ml strained tomatoes
4 tbsp unsalted peanuts
3 shallots (finely chopped)
2 cloves garlic (finely chopped)
1 cinnamon stick
2 star anise
2 tbsp fish sauce
Oil for searing
Fresh cilantro for serving
Rice as a side dish
Preparation
1. Marinate the meat
Cut the beef into bite-sized pieces.
Mix all marinade ingredients together and marinate the meat in it for at least 1-2 hours in the refrigerator.
Afterward, remove the meat from the marinade and set the marinade aside.
2. Sear the meat
Heat some oil in the Potjie or a pan.
Sear the meat in batches until browned all over.
Then transfer the meat to the Potjie.
3. Base for the stew
Briefly sauté the shallots and garlic and also add them to the Potjie.
Pour in beef stock and strained tomatoes.
Add the cinnamon stick, star anise, the remaining marinade, and fish sauce.
Stir everything well.
4. Braise
Let the stew slowly braise over medium heat for about 2-2.5 hours until the meat is tender.
Stir occasionally.
If necessary, add a little water or stock so that 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 it softens but retains its shape.
6. Season
Before serving, season the stew with fish sauce and chili to taste.
Sprinkle with fresh cilantro.
Serving
Traditionally, serve Vietnamese Bò Kho 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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