Bò kho - Vietnamese Beef Stew
 
Ingredients
For the Marinade:
  • 3 lbs beef chuck roast, cut into 1 inch cubes
  • 3 cloves garlic
  • 1 tablespoon lemongrass, finely minced
  • 3 tablespoons Chinese Five Spice
  • 2 tablespoons Red Boat Fish Sauce
  • 1 teaspoon white pepper
For the Stew:
  • 2 teaspoons coconut oil
  • 2 thai bird chili peppers
  • 2 cans 100% coconut water
  • 2 cups water
  • 2 cups peeled carrots cut into ⅕ inch pieces
  • 1-2 teaspoons of Red Boat Fish Sauce (to taste)
  • 2 tablespoons annatto seed oil
  • Fresh cracked black pepper
Annatto Seed Oil
  • 1 tablespoon olive oil
  • 1 tablespoon Annatto seeds
Instructions
  1. In a ziplock bag, add the cubed chuck roast and all other marinade ingredients. Allow to marinade overnight, or at least an hour.
  2. When ready to cook, remove the beef from the fridge and allow to get to room temperature on the counter.
  3. When ready, in a large dutch oven or heavy bottom pot on medium heat, add coconut oil. Sear the chuck roast in batches about a minute on each side, make sure not to crowd the pan.
  4. Once all the chuck roast is browned, return all the beef back into the dutch oven. Add thai chili peppers, coconut water, and enough water to cover the beef. Simmer until tender (about 2 hours). About 40 minutes stew is finished, add carrots. Season with fish sauce to taste.
  5. In a separate small sauce pan on medium heat, add olive oil and annatto seeds. Let seeds sizzle for about 30 seconds. Don't walk away! These seeds burn easily.
  6. In a fine mesh sieve over a bowl, drain seeds. Reserve annatto seed oil to color the stew.
  7. Finish stew with fresh ground pepper and 2 tablespoons annatto seed oil to add color.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/03/08/bo-kho-vietnamese-beef-stew/