Ingredients (for 8 quarts, almost to the max)
- 4 lbs of beef shanks (cut into 1 to 1.5 inch chunks)
- 4 beef tendons (cut into chunks as well)
- 3 large carrots (add more if you like)
- 4 stalks of lemongrass (cut into 3 inches length, smash)
- 2 table spoons of minced garlic
- 1 onion (cut into strips)
- 1 can of tomatoes sauce (8 oz)
- 2 cups of Coco Rico Soda
- 1 thumb size piece of rock sugar (optional)
- Cooking oil
- Garlic Powder
- Quoc Viet Bo Kho Soup Base
- Oriental Beef Spices (Gia Vi Bo Kho) ** Note if you don't like powder spices, substitute with about 5 star anise and 2 cinnamon sticks
- Marinade the beef shanks and tendons separately with garlic powder and Quoc Viet Bo Kho Soup Base. Between the 2 bowls I used about 1/3 of the Soup Base container. Let them sit in the refrigerator for about 2 hours, best if overnight.
- Turn on Saute Mode, adjust to High. Add 2 tbps of cooking oil, once hot add 1 tbsp of minced garlic, half of the onion and lemongrass. Stir in 2 tbsp of Oriental Beef Spices and mix well. Add marinaded beef shanks, stir often and mix well for about 5 minutes until the outside of the shanks have sealed in the flavor (no longer pink). Pour content back out to the bowl and set aside.
- Repeat step 2 but with tendons. Once tendons have been mixed well with the spices, garlic, lemongrass and onion, pour BOILING water just ENOUGH to cover tendons. Select Manual, HP, 10 minutes.
- Once cook time is over, slowly move the knob to Venting to release pressure (Quick Release). Add the beef shanks, tomatoes sauce, 2 cups of Coco Rico Soda, 2 tbsp of Quoc Viet Bo Kho Soup Base, and 1 thumb size piece of rock sugar. Add more boiling water if needed to cover ingredients. Stir content and make sure to leave room for carrots later (do not have liquid at the max, mine was below 5L). Close lid, make sure knob is on Sealing and Select Manual, HP, 35 minutes.
- Once cook time is over, slowly move to knob to Venting to release pressure (Quick Release). Add carrots and taste your broth to see what adjustments need to be make. You can add more soup base, sugar or salt if needed. Please cater to your family's taste! Close lid, make sure knob is on Sealing and Select Manual, HP, 5 minutes.
- Once the final cook time is up, 10 minute NPR (meaning wait an additional 10 minutes, IP DUO model will display L0:10) then slowly move knob to Venting to release pressure (Quick Release). Open lid and stir well. Everything should be nicely cooked and your house should smell AMAZING.
- Garnish with thinly sliced white onion, chopped green onion and cilantro. It goes well with fresh Basil and Culantro. Serve with a hot baguette, white rice or Rice Noodles/Pho Noodles (Hu Tieu Bo Kho). We love to dip the shanks and tendons in a simple lime juice, salt and fresh chili sauce. Enjoy!
- Note: You can save about 15 minutes if you eliminate tendons. But we love tendons in our Bo Kho so we don't mind at all 🙂
- 3lbs of Black Angus Chuck Roast
- Fat trimmed and sea salt to taste (1 teaspoon)
- Set aside for 30 minutes
- Sautee (key step)
- 1 tablespoon olive oil, 1 large onion, 6-8 gloves of garlic, whites of 1 lemongrass finely diced, 1 tablespoon of Bo Kho
- seasoning, 1 teaspoon of curry powder & 1 tablespoon of tomato paste
- Add meat and brown to likeness
- Add 3 or 4 bay leave, 2 teaspoon of fish sauce, 3 teaspoon of sugar, lemongrass tops if on hand, and black
- pepper/fresh pepper to taste
- 1 cup of water or enough to cover meat
- Pressure cook meat at high 10-12 mins and NR for 10-15 mins (longer = softer/tender)
- Taste and season as needed
- Add potatoes (red), carrots, and cherry/slice tomatoes (key ingredient)
- Pressure cook on high for 2-3 mins and NR 5-7 mins (longer = softer vegetables)
I’m not a fan of ginger in Bo Kho but if you like it, add it. If you want a thicker broth add some corn/wheat starch.
That’s it, hope you like it.