Vietnamese Beef Stew (Bo' Kho) Recipe

4 servings

2 lbs boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
1 stalk lemongrass, cut into 2 inch pieces and bruised
3 Tbsp fish sauce
1 1/2 tsp VE Chinese Five Spice
1 1/2 tsp brown sugar
2 1/2 Tbsp minced ginger
1 bay leaf
3 Tbsp vegetable oil
1 medium onion, chopped
2 cups chopped fresh tomatoes or 1 (14 ounce) can crushed tomatoes
1/2 tsp VE Sea Salt
1 lb carrots, peeled, cut into 1 inch chunks
2 VE Star Anise
3 cups water
Thai basil (optional)
cilantro (optional)

1. Mix first 6 ingredients together and allow meat to marinate for 30 minutes.
2. Heat oil in large pot over high heat. Add beef mixture; sear the beef quickly then remove. Set aside and remove lemongrass and bay leaf saving them for later use.
3. Reduce heat to medium, cook onions till translucent for about 5 minutes. Stir in tomatoes; cover and cook for about 15 minutes, stirring occasionally.
4. Return the beef, lemongrass, bay leaf and star anise to the pot; cook uncovered for 5 minutes then add water if sauce is too thick.
5. Bring to a boil then reduce heat and allow to simmer for 1 hour and 15 minutes.
6. Add carrots and continue to simmer for another 45 minutes, or until beef and carrots are tender.
7. Remove bay leaf, lemongrass and VE Star Anise. To each serving dish add a little cilantro and Thai basil.
8. Serve with steamed rice.

Note: You can get Thai Basil at Asian stores or natural food stores

Molokai Ribs

Serves 8
5-6 lbs pork spareribs, cut into individual pieces
3 medium onions
6 Tbsp soy sauce, divided
1/2 tsp VE 4 Pepper Blend
6 VE Star Anise Carpels
1 Tbsp vegetable oil
1 tsp VE Nonya
2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp VE Ginger Powder
1/2 cup honey
1 Tbsp Worcestershire Sauce

1. In large pot place spare ribs. Cover ribs with 2 of the onions, which have been sliced, 4 Tbsp of soy sauce, the pepper, and anise.
2. Add 1-2 inches of water the pot and bring to a boil. Cover and reduce heat. Allow to simmer until ribs are tender – 1 to 1 1/2 hours.
3. While ribs are simmering prepare sauce. Place oil in a large frying pan and add the last onion which has been finely chopped. Sauté until golden. Add remaining ingredients and bring to a boil. Set aside.
4. When ribs are tender place on a baking sheet that has been lined with parchment paper. Pour some sauce over ribs then bake, uncovered, at 400F for 1/2 hour being sure to baste every 10 minutes with remaining sauce.

Vietnamese Aromatic And Spicy Beef Stew

by Diane Pepin
2 Tbsp VE 3 Onion dip
6 Tbsp Yellow bean sauce
Garlic cloves, peeled and crushed
1 Tsp Chipotle Chilli
12 Shallots, peeled
4 VE Star Anise – whole
1 Stick lemon grass, OR 3 X 1" strip lemon rind
1 stick VE cinnamon
1/2 tsp VE Whole Pink peppercorns
7 Tbsp Vegetable oil
2 Tbsp Sugar
3 lb Stewing beef, cut in 1" cubes

1. Peel and finely mince garlic.
2. Peel shallots and leave whole.
3. Cut lemon grass into 2" sections, after discarding the strawlike top. Crush each section.
4. Put 3 tablespoons of oil into a non-stick frying pan and set on a medium- high heat. When hot, add 3 onion dip, garlic and whole shallots and fry for 2 mins.
5. Add lemon grass, but not the lemon rind if you are using it as a substitute. Continue to fry until onion is lightly browned.
6. Turn off heat and remove the shallots from pan and set aside.
7. Put the remaining 4 tablespoons of oil in a large, preferably non-stick pan and set over a high heat. When hot, add enough beef cubes to form a single layer in the pan. Brown the cubes and remove, replacing with more beef until they are all brown. Return all browned beef to pan and add 1.75 pints water as well as the onion, garlic and lemon grass mixture.
8. Add yellow bean sauce, chipotle chilli powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil then cover, lower heat and simmer gently for 1.25 hours.
9. Add the reserved shallots and the lemon rind (if you are using it), cover again and simmer for 15 mins.
10. Remove the lid, raise the heat to medium and cook for a further 15-20 mins or until the sauce has thickened a little and the meat is tender.
11. Spoon the fat off the top before serving with either rice or crusty french bread.