Bo Kho or Vietnamese Beef Stew is always on top of the list for fall weather foods! I love using fatty beef shank and a lot of tendons, if you haven’t had Bo Kho with tendons you are missing out on all that collagen! You can enjoy it with crusty warm bread, rice, or noodles.
You can use different beef cut like flank or chuck roast. Your beef and tendon will continue to cook on residual heat after you turn off the stove, so avoid overcooking! Simmering with the lid slightly on helps retain liquid and it will create steam to cook the meat and tendon faster vs. without lid on.
Short Video Recipe
Ingredients:
4 lbs of beef shank cut into 2 in cubes
2 lbs of tendons cut similar size
2 yellow onion diced
1 large knob of ginger smashed
5-6 lemongrass cut in 1/2 smashed
2 lbs of baby carrots
salt
3-4 rock or palm sugar
mushroom seasoning
3 tbl tomato paste
5-6 star anise
3 sticks of cinnamon toasted
Beef and Tendon marinade:
1/3 cup of fish sauce
1/3 cup liquid seasoning or soy sauce
2 tbl mushroom seasoning
2 tbl of paprika
1/2 tbl onion powder
2 shallots thinly sliced
3 tbl minced lemon grass
3 tbl minced garlic
1/2 tbl black pepper
1. Soak your meat in water and salt for an hour. Tendons will need to be parboil for about 30 mins because it takes longer to get tender. Then rinse both with cold water and cut into 1.5-2in chunks.
2. Combine ingredients to marinate the beef and tendons, overnight if possible.
3. Next day sear the beef in oil with some tomato paste. I recommend to sear the beef in 2 lb batches. Caramelized diced onions and ginger in oil.
4. Add the seared beef, tendons, ginger, and caramelized onions to a big pot and add enough water to cover the meat and a little extra. Let pot come to a boil and and remove scum whenever necessary.
5. Add lemongrass, toasted spices, 2 tbl salt, 3-4 small rock sugar, 3 tbl mushroom seasoning.
9. Turn down the heat to low-med and pop the lid on slightly. Let the pot simmer for around 1 hour.
10. Add the carrots. Adjust taste with additional sugar and fish sauce to your liking. Turn off the heat and pop on the lid and pot will continue to cook on residual heat.
Ingredients:
4 lbs of beef shank cut into 2 in cubes
2 lbs of tendons cut similar size
2 yellow onion diced
1 large knob of ginger smashed
5-6 lemongrass cut in 1/2 smashed
2 lbs of baby carrots
salt
3-4 rock or palm sugar
mushroom seasoning
3 tbl tomato paste
5-6 star anise
3 sticks of cinnamon toasted
Beef and Tendon marinade:
1/3 cup of fish sauce
1/3 cup liquid seasoning or soy sauce
2 tbl mushroom seasoning
2 tbl of paprika
1/2 tbl onion powder
2 shallots thinly sliced
3 tbl minced lemon grass
3 tbl minced garlic
1/2 tbl black pepper
1. Soak your meat in water and salt for an hour. Tendons will need to be parboil for about 30 mins because it takes longer to get tender. Then rinse both with cold water and cut into 1.5-2in chunks.
2. Combine ingredients to marinate the beef and tendons, overnight if possible.
3. Next day sear the beef in oil with some tomato paste. I recommend to sear the beef in 2 lb batches. Caramelized diced onions and ginger in oil.
4. Add the seared beef, tendons, ginger, and caramelized onions to a big pot and add enough water to cover the meat and a little extra. Let pot come to a boil and and remove scum whenever necessary.
5. Add lemongrass, toasted spices, 2 tbl salt, 3-4 small rock sugar, 3 tbl mushroom seasoning.
9. Turn down the heat to low-med and pop the lid on slightly. Let the pot simmer for around 1 hour.
10. Add the carrots. Adjust taste with additional sugar and fish sauce to your liking. Turn off the heat and pop on the lid and pot will continue to cook on residual heat.
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