VIETNAMESE CINNAMON-BRAISED BEEF STEW (THIT BO KHO)

PCC Community Markets made this tasty recipe. They are another one of our amazing retailers. Try this recipe and be sure to tag @countrynaturalbeef and @pccmarkets


INGREDIENTS

2 pounds stew meat, cut into 1-inch pieces

1 onion, chopped

1-inch ginger, peeled and chopped

3 cloves garlic, minced

2 tablespoons fish sauce

2 tablespoons sugar

2 tablespoons high-heat oil

3 whole star anise

2 (4-inch) sticks cinnamon

1 stalk lemongrass, smashed

1/4 cup tomato paste

3 to 5 cups chicken or beef broth, as needed

2 bay leaves

2 tablespoons

soy sauce

4 carrots, sliced ½-inch-thick

Chopped green onions or cilantro, for serving

Toasted French baguette, for serving (optional)

DIRECTIONS

Marinate beef, onions, ginger, garlic, fish sauce and sugar in a large sealable plastic in the refrigerator for 4 to 24 hours.

Heat oil over medium-high heat in a heavy, large pot or Dutch oven. Toast star anise and cinnamon until fragrant, about 30 seconds. Brown beef, onions, marinade and lemongrass in batches, 5 to 7 minutes. Stir in tomato paste to coat.

Cover with broth and add bay leaves and soy sauce. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1 1/2 hours, until beef is tender. Add carrots during the last 15 minutes of cooking time. Top with green onions or cilantro and serve alongside toasted baguette.

Recipe Source Here

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