MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bo Kho (Vietnamese-Style Beef Stew w/Lemongrass, Ginger &
Categories: Beef, Vegetables, Herbs
Yield: 7 servings

MMMMM---------------------------BO KHO--------------------------------
1/2 c Fine chopped ginger
1/4 c + 2 tb fish sauce
1/4 c + 1 tb sugar
1/4 c Fine chopped garlic
6 Lemongrass stalks; 3 fine
Chopped (1/4 cup), 3 cut in
- 4" pieces and smashed
2 lb Oxtail; in 3" pieces
2 lb Boneless short ribs; in 2"
- pieces
1/4 c Vegetable oil
6 c Beef stock
1/4 c + 2 tb tomato paste
6 Makrut lime leaves
5 md Shallots; coarse chopped
4 Star anise pods
3 lb Carrots; peeled, in 1" X-3"
- pieces
1 md Sweet onion; coarse chopped

MMMMM--------------------------TO SERVE-------------------------------
Fresh ground black pepper
Wide pho noodles (opt)
Thinly sliced red onion
Coarse chopped scallions
Cilantro sprigs
Thai basil
Lime wedges
Crusty bread (opt)

MAKE THE BO KHO: In a large bowl, combine the ginger,
fish sauce, sugar, garlic, and chopped lemongrass and
stir until the sugar has dissolved. Add the oxtail and
short ribs, turn to coat, then cover with plastic wrap
and refrigerate for 3-8 hours.

Drain the meat, discarding the marinade, and transfer to
a paper-towel-lined plate. Use more paper towels to pat
the beef dry. To a large pot set over medium-high heat,
add the oil. When itrCOs shimmering and hot, add enough
beef to fill the pot without overcrowding and cook,
turning occasionally, until browned all over, 15-20
minutes. Using a slotted spoon, transfer to a plate,
then repeat with the remaining beef.

To the empty pot, add the browned beef, beef stock,
tomato paste, lime leaves, shallots, star anise, and the
remaining lemongrass. Turn the heat to high, and when
the liquid boils, turn the heat to low and cook,
partially covered, until the meat is very tender, 2 1/2
~ 3 hours.

Add the carrots and onion, add water as needed to keep
the vegetables submerged, then turn the heat to
medium-high; when the liquid boils, cover and turn the
heat to medium-low. Cook until the vegetables are
tender, 15-20 minutes.

To serve, remove and discard the lemongrass stalks, then
ladle the b|# kho into large bowls (over ph? noodles if
desired). Top generously with black pepper and garnish
with the red onion, scallions, cilantro, Thai basil, and
lime. Accompany with crusty baguette if desired.

By: Kate Berry

Yield: serves 6 - 8

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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... Chips have little nutritional value. So you need to eat the whole bag
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