Wednesday, April 29, 2009

The hunt is on!!!

Im out on monday for a full on foray for black/yellow morels! Will post details of my results!

Monday, April 13, 2009

Bo Kho

Bo kho has got to be one of the most heart warming dishes of all time. I love making it and love even more eating it!! (click the photo!!)

Bo kho the recipe.......

You need.....
1 beef blade roast (about 1.5kg) (nicely marbled) or boneless short ribs
1 beef shins with bone (beef shank)
Veal or Beef stock
Bo kho spice mix to coat beef recipe below
2tbsp Vietnamese curry powder (i use Indian brand)
2 tbsp annatto seeds
1/4 cup veg oil
3 stalks of lemon grass
I head of garlic peeled and finely diced/minced
1 small can (398ml) of aurora brand pizzettones tomato's
Green or red chili's (as many as you think you need)
5-7 lime leaves (optional)
2 Carrots
1 onion
8 fingerling potato's
Fish Sauce
Palm sugar or brown sugar

(Table Stew Garnish)
1 bunch Holy basil
1 bunch Culantro/fitweed/long coriander or what ever you want to call it
1 bunch cilantro
Mung bean sprouts (optional)

Bo Kho Spice mix
equal parts. coriander seed, cinnamon, aniseed, cumin, annatto, clove and licorice root.
Mix and grind to a fine powder in a spice mill


1: First off, place oil in a sauce pan and heat up, when warm add annatto seeds and cook for one minute. Strain this oil into a clean bowl and discard seeds. Cool oil. Cube beef in 3inch by 3inch pieces, coat with bo kho spice mix (just enough to cover meat) Place in a zip-lock bag or marinating container. Add minced garlic and annatto oil. Cut lemon grass into 3 inch lengths and smash with the back of your knife(dull side), add to beef marinate. Finely dice chilli's and add if using. Leave for 3 hours.
2: Sear meat off in batches, browning all sides nicely and place in your braising vessel. Empty marinate into braising pan (garlic lemongrass chili), add tomato, lime leaves if using, curry powder and enough veal/beef stock to cover meat by 3 inches, SLOWLY bring meat up to a slight simmer and place in a oven at 250 with a tightly covered lid.

3: Braise for 1 hour without opening. Check meat It should be just fork tender. Check meat every 15mins after. When fork tender meat is achieved add potatoes, carrots and onion sliced around the same size for even cooking. Cook till veg is done, adjust seasoning with fish sauce (salt) and a bit of sugar.

4: Serve with fresh basil, culantro, cilantro, green/red chilli's fresh, green onions, bean sprouts and crispy baguette!

Enjoy the best comfort food ever!