A friend of mine, who also happens to be eating Paleo, posted a delicious picture of Bo Kho on her Facebook page, and it made me drool! It’s not necessarily a dish I would have ever attempted at home, but I like the challenge. And since I’ve been craving Vietnamese food lately, I thought it would be perfect to make this stew and serve it with some kelp noodles.
Some main points I learned while making this dish is getting a good cut of beef brisket and allowing the stew to simmer for a long time to get the meat incredibly tender. I actually used my Dutch oven, I love cooking with it. The Bo Kho came out delicious and I really did love it with the kelp noodles. The more traditional way to serve this dish is with egg noodles or a side of French baguette for dipping. I tweaked my recipe a little bit from the original version to suit my tastes.
Cook Time: 3 hours
Serving Size: 6
2 lbs grass fed, organic beef brisket, sliced into 1 ½- 2 inch chunks
2 lbs organic carrots, sliced into 2 inch pieces
1 lemongrass stalk, cut into 4 equal pieces
1 jar of Madras Curry Paste, oil removed
3 tbsp Red Boat fish sauce
3 tbsp raw honey
1 bay leaf
3 tbsp coconut oil
1 sweet yellow onion, finely chopped
2 cups canned diced tomatoes
4 whole star anise
4 cups of water
Preheat oven to 300 degrees.
In a large bowl, combine the brisket, lemongrass stalks, curry paste, fish sauce, honey and bay leaf. Allow the mixture to sit at room temperature for about 30 minutes.
In a large Dutch oven over medium heat, heat the coconut oil. Toss in the onions and sauté until soft. Add the diced tomatoes and stir to combine well. Add the beef mixture, star anise and carrots. Make sure to mix thoroughly. Next, add the water, mix well and turn up the heat to high to bring the stew to a boil.
Once it’s boiling, cover and place in the oven for 3 hours. The brisket will get super tender and all the flavors will have had enough time to mix and mingle. My house smelled delicious as this was cooking in the oven.