Bo Kho is a flavorful Vietnamese beef stew, perfect for fall weather, made with tender beef shank and tendons simmered with aromatic spices. It's commonly enjoyed with crusty bread, rice, or noodles.
1. Soak meat in water and salt for an hour. Parboil tendons for about 30 minutes, then rinse both with cold water and cut into 1.5-2 inch chunks.
2. Combine ingredients to marinate the beef and tendons, ideally overnight.
3. Sear the beef in oil with some tomato paste in 2 lb batches. Caramelize diced onions and ginger in oil.
4. Add seared beef, tendons, ginger, and caramelized onions to a large pot, cover with water, and bring to a boil. Remove scum as necessary.
5. Add lemongrass, toasted spices, salt, rock sugar, and mushroom seasoning.
6. Turn down heat to low-medium, place the lid on slightly, and let simmer for around 1 hour.
7. Add the carrots. Adjust taste with additional sugar and fish sauce as desired. Turn off heat and let pot continue to cook with residual heat.
