Bo Kho is a fragrant and flavorful Vietnamese beef stew featuring tender chunks of beef shank and tendons, slow-cooked with aromatic spices, lemongrass, and carrots. Perfect for a warm, hearty meal.
1. Soak the 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 marinade ingredients and marinate the beef and tendons overnight.
3. Sear the beef in oil with the tomato paste in 2 lb batches. Caramelize diced onions and ginger in oil.
4. Add the seared beef, tendons, ginger, and caramelized onions to a big pot, cover with water and bring to a boil. Remove scum as needed.
5. Add lemongrass, toasted spices, 2 tablespoons salt, 3-4 rock sugar, and 3 tablespoons mushroom seasoning.
6. Simmer on low-medium heat with the lid on slightly for about an hour.
7. Add carrots, adjust taste with sugar and fish sauce. Turn off heat and let cook on residual heat.
