Bò kho - Beef stew

Ingredients

• 1.3 kg beef shank/tendon/brisket (2.9 lbs) cut into 1x2 inch (2x4cm) cubes
• 2 tsp sugar
• 1 tsp salt
• 1 tsp chicken stock
• 1/2 tsp pepper
• 2 tsp five-spice/ bo kho powder
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 2 tbsp minced garlic
• 4 stalk lemongrass, cut into 3-inch length and slightly bruised
• 3 star anise
• 1 cinnamon stick
• 1.5 cup tomato sauce (or 3 tbsp tomato paste)
• 300 ml coconut water
• 6 cups beef broth (or water)
• 1 kg carrots, peeled and cut into bite-sized
• 3 tbsp annatto seed oil (optional)
• garlic, salt, sugar, and oyster sauce (for stir-frying carrots, optional)
• crispy fried shallot
• 1 yellow onion, thinly sliced
• sawtooth herbs, Thai basils

Instructions

1. In a large bowl, combine the beef, sugar, salt, chicken stock, pepper, five-spice/bo kho powder, grated ginger, soy sauce, and half of the minced garlic. Mix well, cover, and let it marinate for 1 hour or overnight in the refrigerator.
2. In a large wok or saucepan over medium-high heat, heat 1 tbsp of vegetable oil and fry the remaining minced garlic (1 tbsp), lemongrass stalks, star anise, and cinnamon stick for 30 seconds to release their aroma. Then add the marinated beef and stir-fry until it is no longer pink. Add tomato sauce, coconut water, and beef broth. Bring to a boil, cover, and cook over medium heat until tender (about 1-2 hours, depending on the cut of beef you use). Alternatively, you can use a pressure cooker (20-30 minutes).
3. Optional: Stir-fry the carrots with garlic, salt, sugar, and oyster sauce to enhance their flavor.
4. Transfer the carrots to the pot and cook until they become soft. Adjust the taste with salt and sugar/stock powder according to your preference.
5. Garnish with pepper, fried shallots, sliced onion, Thai basil, and sawtooth herbs. Serve with baguettes or rice noodles.