Subj : Alt Turkey - 04
To   : All
From : Dave Drum
Date : Fri Nov 11 2022 18:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bo Kho (Vietnamese-Style Beef Stew w/Lemongrass, Ginger &
 Categories: Beef, Vegetables, Herbs
      Yield: 7 servings
 
MMMMM---------------------------BO KHO--------------------------------
    1/2 c  Fine chopped ginger
    1/4 c  + 2 tb fish sauce
    1/4 c  + 1 tb sugar
    1/4 c  Fine chopped garlic
      6    Lemongrass stalks; 3 fine
           Chopped (1/4 cup), 3 cut in
           - 4" pieces and smashed
      2 lb Oxtail; in 3" pieces
      2 lb Boneless short ribs; in 2"
           - pieces
    1/4 c  Vegetable oil
      6 c  Beef stock
    1/4 c  + 2 tb tomato paste
      6    Makrut lime leaves
      5 md Shallots; coarse chopped
      4    Star anise pods
      3 lb Carrots; peeled, in 1" X-3"
           - pieces
      1 md Sweet onion; coarse chopped

MMMMM--------------------------TO SERVE-------------------------------
           Fresh ground black pepper
           Wide pho noodles (opt)
           Thinly sliced red onion
           Coarse chopped scallions
           Cilantro sprigs
           Thai basil
           Lime wedges
           Crusty bread (opt)
 
  MAKE THE BO KHO: In a large bowl, combine the ginger,
  fish sauce, sugar, garlic, and chopped lemongrass and
  stir until the sugar has dissolved. Add the oxtail and
  short ribs, turn to coat, then cover with plastic wrap
  and refrigerate for 3-8 hours.
  
  Drain the meat, discarding the marinade, and transfer to
  a paper-towel-lined plate. Use more paper towels to pat
  the beef dry. To a large pot set over medium-high heat,
  add the oil. When itrCOs shimmering and hot, add enough
  beef to fill the pot without overcrowding and cook,
  turning occasionally, until browned all over, 15-20
  minutes. Using a slotted spoon, transfer to a plate,
  then repeat with the remaining beef.
  
  To the empty pot, add the browned beef, beef stock,
  tomato paste, lime leaves, shallots, star anise, and the
  remaining lemongrass. Turn the heat to high, and when
  the liquid boils, turn the heat to low and cook,
  partially covered, until the meat is very tender, 2 1/2
  ~ 3 hours.
  
  Add the carrots and onion, add water as needed to keep
  the vegetables submerged, then turn the heat to
  medium-high; when the liquid boils, cover and turn the
  heat to medium-low. Cook until the vegetables are
  tender, 15-20 minutes.
  
  To serve, remove and discard the lemongrass stalks, then
  ladle the b|# kho into large bowls (over ph? noodles if
  desired). Top generously with black pepper and garnish
  with the red onion, scallions, cilantro, Thai basil, and
  lime. Accompany with crusty baguette if desired.
  
  By: Kate Berry
  
  Yield: serves 6 - 8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chips have little nutritional value. So you need to eat the whole bag
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