Dutch Oven Bò Kho (Vietnamese Beef Stew)
Yield: 8 servings
Total Time: 33h
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Accompaniment: Pappardelle noodles and red onion, thinly sliced
Ingredients
For the beef and marinade
- 1 (~1009g) beef chuck roast boneless, cut into stew meat
- 14g garlic, chopped
- 29g lemongrass stalks
- 55g yellow onion, diced
- 22g ginger root, grated
- 4 tbsp fish sauce
- 2 tsp ponzu sauce
- 1 tsp Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce
- 2 tsp Chinese 5 Spice Powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp brown sugar, packed
For the stew
- 2 tbsp sunflower oil
- 150mL Cabernet Sauvignon
- 8g lemongrass stalks, thinly sliced
- 18g garlic, chopped
- 80g shallots, chopped
- 3 tbsp tomato paste
- 1000mL water
- 4 tsp Better Than Bouillon Reduced Sodium Roasted Beef Base
- 1 tsp Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce
- 1 tsp ponzu sauce
- 415g carrot, sliced into thick sticks
- 528g crushed tomatoes
- 4 pieces star anise
- 4 fresh bay leaves
- ½ tsp sea salt, fine grain
- ¼ tsp ground pepper
- 1 tbsp unsalted butter
- 1 tbsp apple cider vinegar
Needed: Cheesecloth and cooking twine
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Prepare the beef and marinade
Step 1: Gather all of the ingredients for the beef and marinade.
Step 2: In a large bowl, add brown sugar, garlic powder, onion powder, five spice, fish sauce, ponzu sauce, and Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce. Stir to combine. Set aside.
Step 3: Peel, chop, and measure the garlic, add to the bowl.
Step 4: Cut the roots off the lemongrass stalks.
Step 5: Peel off 3 layers until you get a flexible stalk.
Step 6: Cut the stalks into three sections, measure, and add to the bowl.
Step 7: Peel, dice, and measure the yellow onion. Add to the bowl.
Step 8: Peel and grate the ginger root on small grate holes.
Step 9: Measure the grated ginger root and add to the bowl. Let marinade sit at room temperature for 30 mins. While the marinade rests, freeze the beef for 30 mins to make it easier to cut.
Step 10: When 30 mins is up, measure and dice the beef then add to the bowl.
Step 11: Stir to combine, cover with Saran Wrap and refrigerate 2 hrs.
Prepare the stew
Step 1: When the beef is done marinating, remove from the fridge, take off the Saran Wrap and give it a quick stir before letting it rest 30 mins at room temp.
Step 2: While the meat rests, gather all of the ingredients for the stew.
Step 3: Add the Better Than Bouillon Reduced Sodium Roasted Beef Base, ponzu, and Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce to the water. Whisk and set aside.
Step 4: Measure the crushed tomatoes and set aside.
Step 5: Peel, chop, and measure the garlic. Set aside.
Step 6: Peel, dice, and measure shallots. Set aside.
Step 7: Remove the root end of the lemongrass stalks.
Step 8: Peel off 3 layers until you get a flexible stalk. Thinly slice the lemongrass.
Step 9: Measure the lemongrass then set aside.
Step 10: Cut the carrots into thick sticks, measure, then set aside.
Step 11: Lay down some cheesecloth. Add the bay leaves and star anise in the center.
Step 12: Pull up the edges and use twine to tie it into a satchel. Set aside.
Step 13: When the beef is done sitting at room temperature for 30 mins, preheat the oven to 325°F. Discard the lemongrass stalks from the marinade.
Step 14: Heat a 6Qt Enameled Cast Iron Dutch Oven with 2 tbsp sunflower oil over medium-high heat for 4 mins.
Step 15: Add the carrots and cook for 6 mins, stirring every 2 mins, until starting to brown.
Step 16: Add the shallots, garlic, and sliced lemongrass. Cook until fragrant and softened, about 2 mins.
Step 17: Add the wine and simmer until reduced, about 5 mins. Take off the heat.
Step 18: Add the crushed tomatoes, tomato paste, sea salt and ground pepper. Return to heat.
Step 19: Bring to a simmer then add the beef and marinade to the 6Qt Enameled Cast Iron Dutch Oven.
Step 20: Stir to combine and cook for 4 mins.
Step 21: Stir the water mixture and add to the Dutch oven.
Step 22: Add the satchel and stir into the stew.
Step 23: Turn up to medium-high heat and bring to a simmer. Cover and cook in the preheated oven for 2 hrs. Remove from the oven, give it a good stir and continue cooking 1 hr.
Step 24: Remove from the oven, and let rest at room temperature for 1 hr uncovered.
Step 25: Pour stew into a large tupperware container, cover and refrigerate 24 hrs.
Step 26: The next day when preparing the stew remove from the refrigerator and skim off fat (if necessary). Let sit at room temperature for 30 mins. While the stew rests, heat salted water for the noodles. Reheat the stew in a 8Qt. stock pot on medium heat until simmering.
Serve over buttered pappardelle noodles.
