Bò Kho – Slow-Braised Beef with Lemongrass, Star Anise, and Root Vegetables

01Method

1. 1

   Cut the beef into bite-sized pieces. Peel and roughly chop the onion, and slice the celery into roughly ½-inch pieces. Peel and grate the ginger. Smash the lemongrass with the flat side of your knife, then finely chop it. Peel the garlic and slice it thinly.

2. 2

   Heat a wide pot or Dutch oven over high heat. Add half the oil, then add the beef and cook, stirring occasionally, for about 2–3 minutes until browned on all sides. Transfer the beef to a plate. Reduce the heat, add the remaining oil, and tip in the onion, celery, ginger, and lemongrass. Cook, stirring regularly, for about 5 minutes until softened and lightly golden. Stir in the garlic, coriander, and cumin, then return the beef to the pot and stir everything together.

3. 3

   Pour in the coconut water and broth. Add the cloves, star anise, and cinnamon stick, then cover the pot and simmer over low heat for 2 hours.

4. 4

   Meanwhile, peel and cut the potatoes into chunks and the carrots into slices about 1 inch thick. Add them to the pot, season with sugar and fish sauce, cover, and continue cooking over low heat for 15 minutes, until the beef is tender.

5. 5

   Raise the heat, bring the stew to a boil, and add the sugar snap peas. Cook for 5 minutes. Season with red pepper flakes if you like. Ladle into bowls, finish with freshly ground black pepper, Thai basil, and roughly chopped cilantro, and serve with lime or lemon wedges on the side.