Bò Kho
(Vietnamese Beef Stew)
Ingredients
• 2 lbs short ribs
• 2 vine tomatoes, roasted
• 6 stalks lemongrass
• 1 tbsp annatto seeds
• 5 whole star anise
• 3 cinnamon sticks
• 1 yellow onion, halved
• 3 cloves garlic
• 1 large piece ginger
• 2 lbs potatoes (yellow or any variety you like)
• 3 carrots
• 1–2 tbsp habaNANO hot sauce (for short ribs pre‑sear rub)
• 1–2 tbsp habaNANO chili oil (for broth)
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Fish sauce
• Olive oil
• Green onions
• Lime
Optional garnishes: sliced onions, green onions, fried shallots, whole red chili peppers, lime wedges.
Instructions
1. Preheat the oven to 425°F.
2. On a sheet of foil, add the star anise, cinnamon sticks, yellow onion halves, garlic, and ginger. Drizzle with olive oil, then toss to coat everything evenly.
3. Roast the aromatics for about 15 minutes, or until the onions are nicely toasted and fragrant.
4. While the aromatics roast, soak the oxtail in cold water for 30 minutes to help remove excess blood and impurities.
5. Drain and pat the short ribs dry. In a bowl, toss the beef with 1–2 tbsp habaNANO hot sauce, 1 tsp fish sauce, a pinch of salt, and a pinch of black pepper. Let it sit for 15–30 minutes while you prepare the annatto oil.
6. In a separate pot, heat a few tablespoons of olive oil over medium heat. Add 1 tbsp annatto seeds and stir frequently so they tint the oil red without burning or turning the oil black. Add habaNANO chili oil. Once the oil is a deep red, strain out and discard the annatto seeds.
7. Add the short ribs to the pot. Sear, turning as needed, until all sides are browned and coated in the red annatto oil.
8. Transfer the seared short ribs to a crockpot set to HIGH and add enough water to just cover the meat.
9. Bruise 5–6 stalks of lemongrass (smash with the back of a knife) and add them to the crockpot.
10. Season the broth with 2 tbsp salt, 1 tsp black pepper, 2 tbsp fish sauce, 1 tbsp garlic powder, 1 tbsp onion powder, and 1–2 tbsp habaNANO hot sauce. Stir well to combine.
11. When the roasted aromatics are done, add the onion, garlic, ginger, cinnamon sticks, star anise, and roasted tomatoes to the crockpot, along with any juices from the foil.
12. Let everything cook on HIGH for about 2 hours, but remove the whole spices (star anise and cinnamon sticks) after 1 hour so they do not become too strong.
13. Dice the potatoes into chunks and cut the carrots into about 1‑inch pieces. Add both to the crockpot.
14. Switch the crockpot from HIGH to LOW and cook for another 8–10 hours, or until the oxtail is very tender and the meat falls off the bone. Skim off excess fat or impurities from the surface as needed.
15. Taste and adjust seasoning with more salt, pepper, fish sauce, or habaNANO to taste.
16. To serve, ladle the stew into bowls and garnish with sliced onions, green onions, fried shallots, whole red chili peppers, and lime wedges. Serve extra habaNANO on the side for those who can handle more heat.