Bo Kho (Spicy Vietnamese Beef Stew)
- 2½ pounds grass fed beef brisket, trimmed and cut into 1½-inch chunks
- 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, you get the idea)
- 3 tablespoons Red Boat Fish Sauce
- 1½ teaspoons Madras curry powder
- 2½ tablespoons peeled and microplaned fresh ginger
- 2 tablespoons applesauce
- 1 bay leaf
- 3 tablespoons ghee
- 1 yellow onion, finely chopped
- 2 cups canned diced tomatoes, drained and crushed by hand
- 2 whole 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, canned (2 cups)
- Yellow onion (1)
- Meat
- Beef brisket, grass fed (2 1/2 pounds)
- Canned Goods
- Applesauce (2 tablespoons)
- Condiments
- Red boat fish sauce (3 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Madras curry powder (1 1/2 teaspoons)
- Star anise, whole (2)
- Drinks
- Water (3 cups)
- Dairy
- Ghee (3 tablespoons)
Preparation
Read recipe preparation on nomnompaleo.com
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Published January 22, 2013 (1 month ago).
37 people saved this recipe.
