Vietnamese Braised Beef From Nghệ Province
- Prep time 1Hr
- Cook time 2Hr
- Technique Braise
- Meat Beef
- Cut Shank
- Serves 3
Bò Kho Xứ Nghệ is a culinary gem from Nghệ Province, capturing the essence of Vietnamese heritage in every bite. This traditional braised beef dish, rich in history and flavour, offers a symphony of aromatic spices and tender beef. As a testament to Vietnam's rich culinary tapestry, our Bò Kho Xứ Nghệ recipe invites you to relish a dish that's been celebrated across generations, where authenticity dances with deep-rooted tradition.
Ingredients
- Australian beef - 2kg
- Lemongrass - 2 stalks
- Garlic - 2 cloves
- Dried onions - 2
- Ginger - 15g
- Cardamom - 3g
- Lilly flowers - 3g
- Cinnamon - 3g
- Fish sauce - 60ml
- Honey - 120ml
- Chili powder, chili oil - as desired
Method
- Cut Australian beef into pieces suitable for cooking in a pot.
- Wash the lemongrass, remove the outer layers (save to line the bottom of the pot) and finely chop the rest.
- Finely chop the garlic, dried onions, and ginger.
- Crush the herbs to release their seeds, lightly roast them to bring out the aroma along with the lily flowers and cinnamon.
- Line the bottom of the pot with the lemongrass husks, place the beef on top, add the lemongrass, garlic, dried onions, ginger that has been chopped, and fish sauce and honey for marinating. Mix well and marinate the meat for at least 30 minutes or overnight.
- Bring the pot to the stove over high heat, cover it and let the beef release its own water. When the water boils, flip the meat to ensure it is evenly cooked on the outside. Then reduce the heat to a simmer, cover and braise the meat for 2 hours.
- After 2 hours, open the lid, increase the heat to high to reduce the sauce and coat the meat.
- Let the meat cool and then slice it thinly to serve with hot rice.
