Ingredients

800 g beef shank or chuck, cut into 3 cm pieces

2 tbsp five-spice powder

4 cloves garlic, minced

3 tbsp vegetable oil

2 stalks lemongrass, trimmed and smashed

2 tbsp tomato paste

1 liter beef broth

3 medium carrots, peeled and cut into chunks

Salt, to taste

Black pepper, to taste

Steps

In a bowl, combine the beef, five-spice powder, minced garlic, salt, and black pepper. Marinate for at least 30 minutes to enhance flavor.

Heat vegetable oil in a large pot over medium-high heat. Add the marinated beef and sear until browned on all sides, about 5-7 minutes.

Remove the beef and set aside. In the same pot, add the smashed lemongrass and tomato paste. Cook for 2-3 minutes until fragrant, allowing the aromatics to bloom.

Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours.

Add the carrot chunks to the pot, cover, and continue to braise for an additional 30 minutes until the beef is tender and the carrots are soft.

Why this works

The key to a successful Bo Kho lies in the technique of blooming the aromatics. By searing the marinated beef first, you develop the Maillard reaction, creating a deep, rich flavor. The subsequent blooming of lemongrass and tomato paste in the rendered fat releases essential oils, enhancing the broth's aroma and depth. This method ensures the final dish is not only flavorful but also well-balanced, as the sweetness of the carrots rounds out the spiced broth. If the stew seems too thick, add a bit more broth or water to achieve the desired consistency. Conversely, if it's too watery, let it simmer uncovered for a few minutes to reduce and concentrate the flavors further.