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Vietnamese Beef: Bo Kho (Instant Pot) Recipe

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This recipe for Vietnamese Beef: Bo Kho (Instant Pot), by , is from The Dale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joanne Dale

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs boneless beef chuck, or beef osso bucco, cut in 1.5" chunks
1 1/2 tsp Chinese 5 spice powder
2 tsp packed brown sugar
3 tbsp fish sauce (you may need more)
2 - 3 tbsp neutral oil (canola or grapeseed)
2 large cloves garlic, finely chopped
3 tbsp finely chopped peeled ginger
1 cup chopped shallot
1 1/2 cups canned crushed tomatoes in puree
2 large or 3 medium stalks lemongrass, trimmed, cut into 3" lengths, and bruised with mallet
OR use 1/4 cup jarred minced lemongrass (or paste)
1 bay leaf
2 whole star anise (16 robust points total)
Fine sea salt
2 - 2.5 cups water
1/2 - 1 lb carrots, peeled and cut into 1" chunks
1/4 cup coarsely chopped fresh cilantro, mint, or basil (optional)

Directions:
Directions:
1. In large bowl, combine beef, 5 spice powder, brown sugar, fish sauce; stir to coat and set aside
2. Turn Instant Pot to saute "more", until hot; add 2 - 3 tsp oil
3. Sear beef for 2 - 3 minutes; you may have to do in batches (don't expect deep brown as meat is wettish); add oil as needed. Transfer to bowl
4. Lower heat, then add garlic, ginger, and shallot. Cook for 3 - 4 minutes, until no longer raw smelling
5. Add tomatoes, lemongrass, bay leaf, star anise, and 1/2 tsp salt, then turn heat back to high. Let simmer and bubble for 4 - 6 minutes, until mixture resembles wet paste, stirring occasionally to prevent sticking
6. Return beef, and any juices and marinade to pot; give big stir, and add enough water to cover the beef
7. Lock lid and turn high pressure and cook for 10 minutes. Natural release for 15 minutes, then release residual pressure manually
8. Unlock lid. Skim off fat if needed, add carrots. Return to swift summer and cook uncovered, for about 30 minutes until beef and carrots are both tender
9. Let stew rest, uncovered, for 5 - 10 minutes
10. Taste: if needed, add more salt or fish sauce to intensify flavours
11. When serving, top with fresh herbs

Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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