BO KHO VIETNAMESE BEEF STEW ENJOY DAN:

                 BO KHO VIETNAMESE BEEF STEW by CHEF DAN:

Serves 4-6

MARINADE:

2-tablespoons fish sauce

1-tablespoon brown sugar

2-garlic cloves, smashed

1-thumb-size fresh ginger, peeled & grated

2-teaspoons Chinese 5-spice powder

BRAISE:

3-pounds top round boneless London broil

2-tablespoon olive oil

1-red onion, thinly sliced

1-(10.5 Oz) RO’TEL chopped tomatoes

1-thumb-size fresh ginger peeled & graded

3-garlic cloves, minced

1-4-inch lemongrass, smashed

1-teaspoon salt

1/4-teaspoon sumac

4-star anise pods

1-4-inch cinnamon stick

2-poblano peppers, stem on & split lengthwise

4-carrots, cut into 2-inch chunks

4-scallions, bias sliced into 1/2-inch lengths

basil leaves for garnish

DIRECTIONS:

1.   In a bowl stir in all marinade ingredients.

2.   Add the beef & massage the meat with the marinade.

3.   Marinade for at least 30 minutes or overnight.

4.   Add oil to a soup pot over medium-high heat & when sizzling.

5.   Fry meat in batches, until nicely browned, return all back to skillet.

6.   Add onion, shallots and sauté for 5 minutes.

7.   Add tomatoes & next 8 ingredients, stirring well to coat.

8.   Cover with 4 cups water & bring to a boil, then add carrots.

9.   Bring to a boil & then simmer for 1-1/2 hours or until fork tender.

10  Skim off any surface fat.

11  Serve in bowl & topped with fresh basil.

ENJOY DAN:                                         HEART AND SOUL IN THE KITCHEN!!!