This bo kho gives a glossy braising liquid and beef that stays tender with the grain still visible. Timing is everything: too short and the tendon is still firm, too long and the meat falls apart and loses its shape.
The beef is marinated twice, the second round with ground coriander, chili powder, cinnamon and star anise, then chilled for 30 minutes. The ground spices go into the pan for only 10 to 15 seconds so they do not burn.
This batch weighs about 2.7kg, at roughly 79 calories per 100g.
Method
Rinse 800g to 1kg of beef under cold running water, drain, then cut into 3x3cm cubes. Season lightly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 8g kOBE Monk Fruit Blend and 10ml unsweetened oat milk, toss well and rest for 15 to 20 minutes.
Add half of the ground coriander, chili powder, cinnamon and star anise along with 1 teaspoon cornstarch dissolved in 2 tablespoons cold water. Mix well and chill for 30 minutes.
Heat a deep pan with 2 tablespoons cooking oil. Fry 6 cloves of minced garlic, 30g minced ginger and 200g onion wedges until the onion turns translucent and fragrant. Add the remaining half of the chili powder, coriander, cinnamon and star anise and stir for 10 to 15 seconds so the spices do not burn.
Add the marinated beef and stir over high heat until the pieces firm up and brown. Pour in 200ml coconut water and 800ml to 1 liter beef bone broth to cover the meat, add 3 bay leaves, 3 stalks of lemongrass cut into 5cm lengths, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon salt and 1/2 teaspoon MSG, then bring to a boil.
Cover, lower to medium heat and simmer for 45 to 60 minutes, stirring gently now and then so the meat does not catch on the bottom.
Once the beef is tender, stir in the remaining 56g kOBE Monk Fruit Blend and 69ml unsweetened oat milk, then cook for another 10 to 15 minutes until the liquid thickens.
Taste and adjust the salt and pepper, then turn off the heat.
Tips
Add the main pour of oat milk at the end and let it barely simmer, which thickens the sauce without turning it heavy.
Forty five to sixty minutes is enough, since a longer braise leaves the beef crumbly and out of shape.
The ground spices need only 10 to 15 seconds in hot oil, and any longer turns them bitter.
A sauce built on oat milk sits thinner, so 15 minutes in the fridge brings it back together if it is served cool.
Marinate the beef in two stages, salt and pepper first so the meat takes on the salt, then the aromatics.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.