Bò Kho Khóm [Vietnamese Pineapple Beef Stew]

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Bò Kho Khóm [Vietnamese Pineapple Beef Stew]

Yield

6

Author

Chef Tu David Phu

Prep time

20 Min

Cook time

45 Min

Total time

1 H & 4 M

Mama Phu’s Bò Kho is perfect for Tết (Lunar New Year). This humble meat stew is representative of the cornucopia of ingredients, masterfully cooked. And my mother’s bo kho is nothing short of that. Each ingredient is cut, roasted, and toasted to its peak perfection before introducing them in the same pot to be slow-braised for a minimum of eight hours, in preparation for the first day of Tết. And progressively developed flavor each additional Lunar New Year day. --serve it over steamed rice or drench a crumbly baguette.

Ingredients

• 2 lbs., Stemple Creek Ranch Chuck, 2 " cubes
• 16 oz., Coconut Water
• 1/2 tsp., Ground Fennel Seeds
• 1/2 tsp., Ground Cloves
• 1/8 tsp., Ground Cinnamon
• ⅛ tsp., Ground Star Anise
• 1/2 tsp., Hot Paprika
• 2 tbsp., Minced Lemongrass
• 3 each, Makrut (Kaffir) Leaves
• 1 tbsp., Minced Garlic
• ½ tsp., Minced Ginger
• 1 cup, Medium-diced Carrots
• 1 cup, Medium-diced Celery
• 1 cup, Medium-diced Yellow Onions
• 2 tbsp., AP Flour
• 1 cup, Diced Pineapple
• 1/8 tsp., Coarse-ground Black Peppercorns
• 2 tbsp., Son Fish Sauce
• 1 tsp., Kosher Salt
• 1 tsp., Coconut Sugar

Garnish

• 1/4 cup, Sliced Scallion [or Chives]
• 1 each, Thin-sliced Serranos
• 1 each, Thin-sliced Fresnos

Instructions

Marinate Beef

1. Cube beef into 1” chunks [2 lbs.]
2. Mix beef chunks with spice mix
3. Mix beef chunks with aromatics: Minced ginger [½ tsp], Minced garlic [½ tsp], Minced lemongrass [2 tablespoons], Makrut leaves [2-3 each leaf], and rice flour [2 tablespoons]
4. Mix thoroughly with a spoon.
5. In the same bowl, add 1 teaspoon of kosher salt and 1 teaspoon of palm sugar
6. Marinate beef for 30 minutes.
7. Set aside to pan roast beef in the next step.

Pan Roast Beef

1. Preheat a dutch oven (or heavy bottom pot) on medium-high heat for 1 minute. 
2. Add 2 tablespoons of cooking oil to the pot.
3. Once the oil shimmers, add beef chunks to sear.
4. Lightly brown on all sides of beef.
5. Remove beef from the pot set aside.

Pan Roast Vegetables

1. Preheat the same pot on medium-high heat with 2 tablespoons of cooking oil
2. Add the vegetable medley: medium-diced pineapples 1 cup,medium-diced yellow onions, medium-diced 1 cup, medium-diced carrots 1cup
3. Pan roast the veggies until they are light brown.
4. In the same pot, add the beef back in.
5. Then add 8 oz of coconut water.
6. Bring to simmer.
7. Simmer for 30-45 minutes
8. Season the beef stew with 2 tablespoons of fish sauce, ⅛ teaspoon of ground black pepper.

Assemble

1. In a large soup bowl, first, start with rice (egg or pho noodles) into a bowl
2. Ladle the beef stew into the bowl
3. Garnish with scallions and fresh chilies

Notes:

First off, let me iterate how important Tết, Vietnamese Lunar New Year, is. In Vietnam, the calendar system is different. Culturally, there are no birthdays or months. There are only birth years based on the Lunar calendar. So when Tết arrives, it’s a week-long “birthday celebration” for everyone. In observance of the week of Tết, it is standard practice to prepare foods prior to Tết that will last the Lunar New Year week; it’s custom to not cook or work during this period. Naturally, the generations-old Vietnamese preparations that kept well from being spoiled have evolved to be Tết’s staple dishes: thit kho bo (braised beef stew), bánh tét (savory sticky rice roll), and poached chicken. 

Recommended Products:

Son Fish Sauce

cheftu.com/recipes/bokhokhom

TDP Enterprises, LLC

stew, beef, braise, pineapple, holiday, lunar, new year, tet,

dinner

Vietnamese

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