Bo Kho (Grass Fed Brisket, Tomato, Star Anise, Lemongrass, & Carrot Stew)
- 2 ½ pound grass fed brisket, trimmed, and cut into 1 ½ inch chunks (original recipe called for boneless chuck)
- 1 large stalk lemongrass, trimmed of loose leaves, cut into 3-inch lengths, and bruised with a heavy object (e.g. ramekin, broad side of kitchen knife)
- 3 tablespoons of Red Boat fish sauce
- 1 ½ teaspoons of Madras curry powder (original recipe called for five-spice powder)
- 2 ½ tablespoons peeled and microplaned fresh ginger
- 2 tablespoons of applesauce (original recipe called for 1 ½ teaspoons of brown sugar)
- 1 bay leaf
- 3 tablespoons of lard (original recipe called for canola oil)
- 1 yellow onion, finely chopped
- 1 (14-ounce) can of diced tomatoes, drained and crushed by hand (original recipe called for 2 cups peeled, seeded, and chopped fresh tomato)
- 2 star anise
- 3 cups water
- 1 pound carrots, peeled and chopped into 1-inch pieces
- Kosher salt
- ¼ cup chopped fresh cilantro
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Bay leaf (1)
- Carrots (1 pound)
- Cilantro, fresh (1/4 cup)
- Lemongrass (1 large stalk)
- Peeled and microplaned fresh ginger (2 1/2 tablespoons)
- Tomatoes (1 (14-ounce) can)
- Yellow onion (1)
- Meat
- Brisket, grass fed (2 1/2 pound)
- Canned Goods
- Applesauce (2 tablespoons)
- Condiments
- Red boat fish sauce (3 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Lard (3 tablespoons)
- Madras curry powder (1 1/2 teaspoons)
- Star anise (2)
- Drinks
- Water (3 cups)
Preparation
Read recipe preparation on nomnompaleo.com
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Published May 5, 2011 (1 year ago).
17 people saved this recipe.
