Bo Kho "Vietnamese Beef Stew"

3 Lbs. Beef Brisket, cut into 1 inch pieces

2 Tsp. Sugar

1 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

2 Tbsp. Five Spice Powder

1 Tsp. Beef Bouillon Powder

2 Tbsp. Soy Sauce

1 Tbsp. Ginger, freshly grated

1 Tbsp. Garlic, freshly grated

Broth Ingredients

1 Tbsp. Vegetable Oil

5 Cloves of Garlic, minced

4 Stalks Lemongrass, cut into 3 inch piece

1 Onion, Thinly Sliced

4-5 Star Anise

1 Stick of Cinnamon

1.5 Cups Tomato Sauce

1.5 Cups Coconut Water

6 Cups Beef Broth

5-7 Carrots

Toppings

Thai Basil

Cilantro

Green Onion

Chilies

Marinate the beef with the above ingredients overnight for maximum flavor.

Heat up a Dutch oven on medium high heat. Add in the oil, once hot add in the garlic, lemongrass, star anise, cinnamon, and beef mixture. Sauté for 4-6 minutes.

Add in the tomato sauce, coconut water, beef broth and stir. Bring to a boil then reduce heat to a simmer. Cover and let simmer for 1-2 hours. After 1 hour and 45 minutes add in the carrots and continue to cook until the carrots are tender. Turn off heat.

Top with Thai basil, cilantro, green onions, chilies, and enjoy.