RECIPES OF VIETNAM

Bo Kho Ca Rot (Spicy Beef and Carrot Stew)

Ingredients :

1/2 cup

1/4 tsp

2 tbsp

1 tbsp

4-6 small

4 cloves (large)

3 oz

2 cups

2 stalks

4-5

1

3-4

1 tsp

2-3 large

4 lbs

Fish sauce

Five-spice powder

Sugar

Vegetable oil

Yellow onions (peeled)

Garlic (peeled and lightly crushed)

Fresh ginger (cut into 3 slices and lightly crushed)

Young coconut juice (or beef stock)

Lemongrass

Star anise

Cinnamon stick (about 2 1/2 to 3 inches long)

Dried chilies (or 2 to 3 fresh bird's eye or Thai chilies)

Annatto seeds

Carrots (peeled and sliced diagonally 1/4 inch thick)

Short ribs on the bone (halved through the bone, or oxtail cut into 1 inch thick pieces)

1. Remove the outer leaves and tough green tops of the lemongrass, trim root ends, half the bulbs crosswise and  crush lightly
2. Combine the fish sauce, five-spice powder, and sugar in a dish
3. Add the short ribs or oxtail, coating well, and allow to marinate, refrigerated, for 4 to 6 hours
4. Heat together the oil, onions, garlic, and ginger in a sand pot or heavy-bottomed pot over medium-low heat
5. Cook the ingredients, stirring often, until fragrant and golden, for about 10 minutes
6. Add the marinated meat, scraping the marinade from the dish into the pot
7. Add the coconut juice or beef stock and cover the pot
8. Bring to a boil over medium heat
9. Add the lemongrass, star anise, cinnamon stick, chilies, and annatto seeds and simmer covered (occasionally turning the meat) over medium-low heat for about 2 hours
10. Add carrots and continue braising until the meat falls off the bones, for 1 1/2 to 2 hours more
11. Skim off the fat and serve with rice on the side