Vietnamese Beef Stew | Bò Kho Recipe by Quoc Nguyen | Chef Q
Cooking Instructions 2 hr 30 mins 1 Beef shank prep: wash with salt and distilled white vinegar. Rinse with water and dry off before cutting into chunks. 2 Combine and marinade beef shank in the “beef marinade” section. Cover and Let marinade in fridge over night in fridge. 3 (Next day) take out marinated beef tendon and let rest to bring temperature up before cooking. Beef tendon prep: wash with salt and distilled white vinegar, rinse with water and chop into large chunks. 4 Combine all ingredients in “beef tendon pressure cook” section in the pressure cooker pot. Cook in instant pot on: meat stew, high pressure, normal, 1 hr. 5 In a large pot, heat up cooking oil. Add in mince garlic, mince shallots, star anise, cinnamon stick bits, lemongrass, and bay leaves. Stir fry for 4 mins to bring out aromatics. Then add tomato paste and stir fry for another 1-2 mins. 6 Add in marinated beef shank. Stir-fry on high heat till beef is evenly seared before adding in: coconut water & chicken broth. Cover with lid, bring to boil before simmering on low heat for 1 hr. 7 When tendon pressure cook is done, remove shallots, ginger root, and lemongrass. Add tendons and broth to beef shank pot (after 1 hr cook time). 8 Add carrot chunks and white onions. Adjust broth to desired taste with fish sauce and rock sugar. Cover lid and simmer on low for 35-40 mins or till desired meat and carrot tenderness. 9 Add cornstarch slurry while stirring pot till desired thickness. Simmer another 5 minutes. 10 Enjoy! 1 Beef shank prep: wash with salt and distilled white vinegar. Rinse with water and dry off before cutting into chunks. 1 Beef shank prep: wash with salt and distilled white vinegar. Rinse with water and dry off before cutting into chunks. 2 Combine and marinade beef shank in the “beef marinade” section. Cover and Let marinade in fridge over night in fridge. 2 Combine and marinade beef shank in the “beef marinade” section. Cover and Let marinade in fridge over night in fridge. 3 (Next day) take out marinated beef tendon and let rest to bring temperature up before cooking. Beef tendon prep: wash with salt and distilled white vinegar, rinse with water and chop into large chunks. 3 (Next day) take out marinated beef tendon and let rest to bring temperature up before cooking. Beef tendon prep: wash with salt and distilled white vinegar, rinse with water and chop into large chunks. 4 Combine all ingredients in “beef tendon pressure cook” section in the pressure cooker pot. Cook in instant pot on: meat stew, high pressure, normal, 1 hr. 4 Combine all ingredients in “beef tendon pressure cook” section in the pressure cooker pot. Cook in instant pot on: meat stew, high pressure, normal, 1 hr. 5 In a large pot, heat up cooking oil. Add in mince garlic, mince shallots, star anise, cinnamon stick bits, lemongrass, and bay leaves. Stir fry for 4 mins to bring out aromatics. Then add tomato paste and stir fry for another 1-2 mins. 5 In a large pot, heat up cooking oil. Add in mince garlic, mince shallots, star anise, cinnamon stick bits, lemongrass, and bay leaves. Stir fry for 4 mins to bring out aromatics. Then add tomato paste and stir fry for another 1-2 mins. 6 Add in marinated beef shank. Stir-fry on high heat till beef is evenly seared before adding in: coconut water & chicken broth. Cover with lid, bring to boil before simmering on low heat for 1 hr. 6 Add in marinated beef shank. Stir-fry on high heat till beef is evenly seared before adding in: coconut water & chicken broth. Cover with lid, bring to boil before simmering on low heat for 1 hr. 7 When tendon pressure cook is done, remove shallots, ginger root, and lemongrass. Add tendons and broth to beef shank pot (after 1 hr cook time). 7 When tendon pressure cook is done, remove shallots, ginger root, and lemongrass. Add tendons and broth to beef shank pot (after 1 hr cook time). 8 Add carrot chunks and white onions. Adjust broth to desired taste with fish sauce and rock sugar. Cover lid and simmer on low for 35-40 mins or till desired meat and carrot tenderness. 8 Add carrot chunks and white onions. Adjust broth to desired taste with fish sauce and rock sugar. Cover lid and simmer on low for 35-40 mins or till desired meat and carrot tenderness. 9 Add cornstarch slurry while stirring pot till desired thickness. Simmer another 5 minutes. 9 Add cornstarch slurry while stirring pot till desired thickness. Simmer another 5 minutes. 10 Enjoy! 10 Enjoy! 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