Bò Kho with Pineapple Salsa (a.k.a Vietnamese Beef Stew)
Feeling adventurous? Try this sweet and spicy savoury combination – this Bò Kho with Pineapple Salsa is a Vietnamese beef stew that your family will love!
- Soups and Stews
- Soups, Stews & Potjies
Prep Time1 hour
Cooking Time1 hour 30 minutes
- 10ml (2 tsp) Thai seven spice
- 3 lemongrass stalks, chopped finely
- 4 cloves of garlic, minced
- 60ml (1/4 cup) soy sauce
- 5ml (1 tsp) fish sauce
- 15ml (1 Tbsp) dark brown sugar
- 5ml (1 tsp) salt
- Black pepper, to taste
- 1kg Karan beef stewing meat, cut into cubes
- Oil for searing
- 1 red onion, chopped
- 4 large carrots, peeled and sliced
- 1-2 Thai green chillies, chopped (optional)
- 4 large ripe tomatoes, chopped
- 45ml (3 Tbsp) tomato paste
- 4 star anise
- 4 dried lime leaves
- 750ml (3 cups) good quality beef stock
- 1 small butternut, peeled, seeds removes and diced
- 15ml (1 Tbsp) cornflour
- Salt and black pepper, to taste
- ½ Queen pineapple, diced
- 1 small red onion, diced
- Fresh coriander, chopped
- Salt and black pepper
- Cooked Jasmine rice
- Grilled peaches
- Fresh Coriander, chopped
- Spring onions, sliced
- Red chilli, sliced (optional)
- Combine all ingredients for the marinade and mix through the Karan stewing beef cubes.
- Cover and place in the fridge to marinade for about 45 minutes to 1 hour, or overnight.
- Heat a large pot with some oil and separate the beef pieces from the marinade (reserve the marinade for later use). Sear the beef pieces until well browned on all sides and set aside.
- Add more oil to your pot if needed, and fry the onions and carrots until well caramelised.
- Add the chillies, chopped tomato and tomato paste. Cook for about 10 minutes.
- Now add the marinade, cinnamon sticks, star anise, dried lime leaves and beef stock.
- When this mixture comes to a simmer, add the beef cubes.
- Simmer for about 1 ½ hours, then add the butternut cubes and simmer for another 30 minutes or until the meat and butternut is cooked and soft.
- Take about 45ml (3 Tbsp) of the sauce and combine it with the cornflour to create a slurry.
- Mix the slurry into the stew, stir until well combined and cook for about 10 minutes until thickened.
- Check the seasoning and adjust if needed.
- Combine all ingredients for the salsa, season to taste and mix about 15ml (1 Tbsp) of olive oil.
- Set aside until needed.
- Garnish this mouth-watering stew with spring onions, and fresh chilli and serve with coriander rice, grilled peaches and the pineapple and red onion salsa.
You can substitute Jasmine rice with any of your favourite long-grain rice alternatives OR rice noodles.