Photograph of the finished Beef Braised with Pickled Shallots

Vietnam · Bò kho dưa kiệu

Beef Braised with Pickled Shallots

2 hr 20 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.5 lb
  • Photograph of Pickled shallots (salted shallots) Pickled shallots (salted shallots) 14.1 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the beef into 4 cm cubes, then marinate with fish sauce, shallots, and pepper for 30 minutes.
  2. 2 Pan-fry the beef block for 5 minutes until all sides are dark brown before braising.
  3. 3 Caramelize the sugar, then add just enough water to cover and simmer over low heat for 70 minutes with cinnamon sticks.
  4. 4 Add the pickled shallots along with a little of the shallot pickling liquid during the last 12 minutes.
  5. 5 Pickled shallots are only added at the end so that the bulbs remain crispy and the sweet and sour flavor is still fresh.
  6. 6 Simmer for 8 minutes until the sauce thickens, then sprinkle with chili and green onions.

With an appliance

  • Pressure cooker 1 hr

    Replace step 3: cook under high pressure for 28 minutes, then release the pressure naturally, then add pickled shallots and simmer until reduced.

Start cooking