Cooked - Vietnamese Bo Kho Pot Pie Style

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese Bo Kho Pot Pie Style

1.0

3-4 lb chuck roast, cubed

2 shallots, chopped

1 whole head of garlic, minced

3 lemongrass stalks

2 tbsp fish sauce

1 tsp salt

2 tsp five spice powder

1.5 tbsp brown sugar

1 tsp black pepper

2 tbsp oil

¼ cup tomato paste

1 tbsp paprika

1 knob ginger, sliced

6.5 cups water

3 lemongrass stalks, center cut and bruised

1 tsp five spice powder

3 bay leaves

1.5 tsp beef bouillon

1 tsp dark soy sauce

2 lb carrots, diced

2 tbsp butter per 1 cup of Bo Kho liquid

2 tbsp flour per 1 cup of Bo Kho liquid

Marinate meat overnight or for at least 30 minutes
Sear the meat in batches to add flavor
In a separate pot, add oil and cook the aromatics and tomato paste
Add the browned beef, water and remaining ingredients
Cover and bring to a boil, then skim the foam bubbles
Simmer on LOW for 1.5 hours
Skim the oil out and remove the ginger, lemongrass, and bay leaves
Taste and add more fish sauce or sugar if needed
Add the carrots and cook for another 15 minutes
Let it cool
Strain the solids from the liquid in a bowl
Reserve the liquid for gravy

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Pot Pie

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 3h

Created 7 weeks ago

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