Bo Kho (Vietnamese Lemongrass Beef Stew)

Ingredients

• 1 kg stewing beef, cut into 4 cm chunks
• 3 lemongrass, 1 finely minced and 2 bruised
• 4 garlic, minced
• 20 g fresh ginger, minced
• 1 tsp Chinese five spice
• 1 tsp paprika
• ½ tsp black pepper
• 3 tbsp fish sauce
• 1 tbsp white sugar
• 2 tbsp vegetable oil
• 4 shallot, thinly sliced
• 3 tbsp tomato paste
• 3 star anise
• 2 bay leaf
• 7 dl coconut water
• 4 carrot, cut into thick chunks
• 4 tbsp fresh cilantro
• 1 baguette

Method

1. 1.

   Marinate the beef — Toss the beef chunks with the minced lemongrass, garlic, ginger, five spice, paprika, black pepper, fish sauce and sugar until every piece is slick with the marinade. Leave it for 30 minutes at room temperature.

2. 2.

   Brown the beef in batches — Heat the oil in a heavy casserole over high heat and brown the beef in two batches, 4-5 minutes a batch, without moving it much, until each piece has a dark crust. Lift the meat out and set it aside.

3. 3.

   Soften the shallots — Lower the heat, add the shallots to the same pot and soften them for 4 minutes in the beef fat, scraping up the browned bits. Stir in the tomato paste and cook for 2 minutes, until it darkens and loses its raw edge.

4. 4.

   Braise with the aromatics — Return the beef with the bruised lemongrass, star anise, bay leaves and coconut water, topping up with water until the meat is just covered. Bring to a simmer, cover and cook at the gentlest bubble for 90 minutes.

5. 5.

   Add the carrots and reduce — Add the carrot chunks, uncover the pot and simmer for a further 30 minutes, until the beef gives way to a fork and the broth has reduced to a glossy, light gravy that clings to the meat.

6. 6.

   Season and serve with bread — Fish out the lemongrass, star anise and bay leaves and taste for salt, adding a splash more fish sauce if it needs depth. Scatter the cilantro over and serve with the baguette torn into pieces for dunking.