MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Bo Kho (Vietnamese-Style Beef Stew w/Lemongrass, Ginger &
Categories: Beef, Vegetables, Herbs
     Yield: 6 servings

MMMMM---------------------------BO KHO--------------------------------
   1/2 c  Ginger; fine chopped
   1/4 c  Fish sauce; +2 tb
   1/4 c  Sugar; +1 tb
   1/4 c  Garlic; fine chopped
     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  Tomato paste; +2 tb
     6    Makrut lime leaves
     5 md Shallots; coarse chopped
     4    Star anise pods
     3 lb Carrots; peeled, in 1x3"
          - pieces
     1 md Sweet onion; coarse chopped

MMMMM--------------------------TO SERVE-------------------------------
          Fresh ground black pepper
          Wide pho noodles (optional)
          Red onion; thinly sliced
          Scallions; coarse chopped
          Cilantro sprigs
          Thai basil
          Lime wedges
          Crusty bread (optional)

 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 it's 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 bo kho into large bowls (over pho 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.

 Recipe by Kate Berry

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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