Corsican-style Bò Kho

Ingredients

In this Corsican adaptation of Bò Kho, we incorporate traditional Corsican herbs and spices to infuse the stew with the flavors of the island. The original Vietnamese dish is typically made with lemongrass, star anise, and fish sauce, while the Corsican version incorporates local herbs such as rosemary, thyme, and bay leaves. Additionally, we use Corsican red wine to enhance the depth of flavor in the stew, replacing the traditional Vietnamese fish sauce. We alse have the original recipe for Bò kho, so you can check it out.

• 1 kg (2.2 lbs) beef stew meat, cubed 1 kg (2.2 lbs) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) Corsican red wine 2 cups (470ml) Corsican red wine
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the beef stew meat to the pot and brown on all sides.
3. 3.
   Stir in the tomato paste and cook for a minute to enhance its flavor.
4. 4.
   Pour in the Corsican red wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Add the diced tomatoes, carrots, potatoes, beef broth, rosemary, thyme, and bay leaves to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the rosemary sprigs, thyme sprigs, and bay leaves from the stew before serving.
8. 8.
   Serve the Corsican-style Bò Kho hot with crusty bread or polenta.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For an extra burst of flavor, marinate the beef in the Corsican red wine overnight before cooking.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 15 minutes of cooking.
• Feel free to add other vegetables such as bell peppers or zucchini to the stew for added texture and flavor.

Serving advice

Serve the Corsican-style Bò Kho in deep bowls, allowing the flavorful broth to surround the tender beef and vegetables. Garnish with fresh herbs such as parsley or cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation of the Corsican-style Bò Kho, serve it in rustic ceramic bowls or traditional Corsican pottery. Pair it with a slice of crusty bread or a side of polenta to complete the meal.