Bò kho bánh mì

Method

1. 1 Cut the beef shank into large 5 cm cubes so that the pieces retain their shape after braising for 90 minutes.
2. 2 Marinate the beef with curry powder, chopped lemongrass, and fish sauce for 1 hour.
3. 3 Pan-fry the beef chunks, then sauté the chopped tomatoes for 5 minutes to make a sauce, and pour in enough water to cover.
4. 4 Simmer over low heat for 80 minutes with cinnamon and star anise, or until a toothpick can easily pierce through the cinnamon stick.
5. 5 The broth for beef stew served with bread needs to be thinner and more abundant than the broth for beef stew served with rice.
6. 6 Add the carrots at the last 20 minutes, then sprinkle with cilantro and serve with reheated toast.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 4: high-pressure cooking for 30 minutes, then release the pressure naturally; add the carrots after opening the lid.