• Alt Turkey - 04

    From Dave Drum@1:2320/105 to All on Fri Nov 11 18:10:00 2022
    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

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