Bò Kho (Rundvlees Stoofpot)

Ingredients

• 11kg beef chuck or brisket, cut into 4cm chunks
• 23 carrots, cut into chunks
• 32 tomatoes, quartered
• 42 stalks lemongrass, bruised and tied
• 53 star anise
• 62 cinnamon sticks
• 73 cloves
• 81 black cardamom pod
• 93 cloves garlic, minced
• 101 large onion, sliced
• 113 tbsp fish sauce
• 122 tbsp tomato paste
• 131 tbsp sugar
• 141 tsp black pepper
• 151.5 litres beef stock
• 16Fresh baguette or cooked rice noodles
• 17Fresh coriander and Thai basil
• 18Lime wedges

Instructions

1. 1Marinate beef chunks with 1 tablespoon fish sauce, tomato paste, sugar and pepper for 1 hour.
2. 2Heat oil in a large heavy pot over high heat. Brown beef in batches. Remove and set aside.
3. 3In the same pot, sauté onion and garlic until softened and fragrant.
4. 4Add lemongrass, star anise, cinnamon, cloves and cardamom. Stir for 1 minute until fragrant.
5. 5Return beef to the pot. Add carrots, tomatoes, remaining fish sauce and beef stock.
6. 6Bring to a boil, then reduce to a very low simmer. Cover and cook for 2.5-3 hours until beef is tender.
7. 7Skim off excess oil from the surface. Adjust seasoning with more fish sauce or sugar if needed.
8. 8Serve hot with crusty baguette or over rice noodles.
9. 9Garnish with fresh coriander, Thai basil and lime wedges.