Keto Vietnamese Beef Stew (Bo Kho)
This easy Bo Kho Instant Pot recipe is a healthy twist from the traditional beef stew Vietnamese style with tomato paste and fresh lemongrass. Make this delicious Vietnamese Beef Stew in just 30 minutes! Enjoy it alone for a low-carb, Keto-friendly meal, with rice noodles soup or dipped in crusty Vietnamese baguettes!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs Beef Brisket, Beef Shank or Beef Finger Meat, 3 inches chunks
- 1 lbs Beef Tendons (optional), 3 inches chunks
- 2 carrots, 2 inches chunks
- 1 daikon radish, 2 inches chunks
- 2 stalks celery, rough chop (celery leaves for garnish, optional)
- 3-inch knob of ginger, peeled, sliced
- 1 medium onion, quartered
- 4 medium tomatoes, quartered
- 1 stalk of lemongrass, 1/4 inch thick, tender part
- 1 pack of Gia Vi Vietnamese Special Spice for Pho (Ingredients: Star Anise, Cloves, Cinnamon, Ginger, Spice)
- 2 tsbp dark soy
- 1 tbsp hoisin sauce
- 1 tbsp fish sauce
- 2 tbsp Shaoxing Wine
- 2 cups Chicken Broth
- 1 cup coconut water
- 5-6 cloves garlic, rough chop
- 2 tsp salt
- 2 tsp ground white pepper
- 1 tbsp paprika
- 50g rock sugar (optional)
Instructions
- 1
In a large pot of boiling water, blanch and parboil the brisket and tendons for 5 minutes to remove impurities.
- 2
Remove briskets and tendons from the pot and rinse off the white foam from the parboiled meat under cold water.
- 3
Cut the briskets and tendons into large cubes. If the tendons are still too tough to cut, you can place it whole into the Instant Pot and cut it afterwards.
- 4
You may skip steps 1 to 3 if you prefer to marinate the meat beforehand. Marinate the beef with salt, ground white pepper and a can of coconut soda, coke or sprite.
- 5
Cut the beef brisket and tendons into large chunks approximately 3 inches thick. The meat will shrink a lot in size after being braised. If the tendons are still too tough to cut, you can place it whole into the Instant Pot and cut it afterwards.
- 6
Heat vegetable oil on Saute Mode in the Instant Pot - when Instant Pot reaches the given working temperature, it displays "Hot" and you can start sautéing).
- 7
First, add aromatics like garlic, ginger onions and lemongrass and let simmer for 2 to 3 minutes. Once you smell the fragrant aromatics, it is time to brown the meat.
- 8
Next, add parboiled or marinated beef finger meat short ribs and beef tendons into the Instant Pot.
- 9
Brown the meat evenly for three to five minutes. Flipping halfway with kitchen tongs.
- 10
Combine beef and tomatoes and add root vegetables such as carrots and white radish daikons.
- 11
Add stewing marinade ingredients and cooking liquid such as chicken broth, coconut water, Shaoxing wine, dark soy sauce, and Hoisin Sauce. Mix well with kitchen tongs.
- 12
Close and lock the Instant Pot cover and set pressure cook on high pressure for 20 minutes, followed by natural release*.
- 13
If the delicious Vietnamese pot of stew broth appears too thin, reduce the cooking liquid by setting the Instant Pot on Saute Mode and giving it a gentle simmer for two to five minutes to desired consistency.
- 14
Garnish with cilantro, scallions, Thai basil, lime wedges and lime leaves.