Vietnamese Pot Roast with Carrots and Bok Choy YUM!

K

Kimchee

Guest
Tried this for dinner tonight, and it was really good!
The spices are similar to the well known Vietnamese Pho soup.
(The original recipe uses ox tails or shin bones, and does not use
the liquid as a sauce. It also doesn't include the Bok Choy. I thought
wasting all of that incredibly flavored stock would be stupid, so I changed
it up a bit.)

1/3 cup Fish Sauce
1/4 cup Brown Sugar
1 tsp 5 Spice Powder
4 lb Pot Roast, cut into 3 inch chunks
(remove most of the fat)
Oil as needed to brown meat
3 Lemongrass Stalks, white ends only
8 Lg Garlic Cloves, Chopped
6 Shallots, sliced
3 inches ginger, sliced thinly
5 cups coconut water (Not coconut milk)
6 star anise
3 inch cinnamon
3 Fresh Thai peppers, seeded (or to taste)
You can substitute other peppers like jalapeno, serrano
3/4 lb baby carrots
1 Head Bok Choy, sliced, leafy ends and stalks

Combine Fish Sauce, Sugar, 5 Spice Powder. Stir well to dissolve
the sugar. Marinate meat for 4 to 6 hours, turning occasionally.

Preheat oven to 300 degrees.
Crush the lower 6 inches of the lemongrass, discarding the green stalk ends. (The back of your knife blade works well!) Slice into smaller pieces.
Put star anise, lemongrass and cinnamon in a bouquet bag.

Heat oil in oven safe pot with oven safe lid. Remove meat from marinade, reserving marinade. Pat meat dry with paper towels and brown on all sides.
Remove meat to bowl.
Saute garlic, shallots and ginger for 5 minutes.
Add coconut water, bouquet bag, and Thai peppers, stir to combine. Add meat back to pot, and heat to boiling. Add water if needed to cover meat with liquid.
Cover and put in oven for 2 hours, then add carrots.
One hour later, add bok choy and cook for 15 minutes.
Remove pot to stovetop and discard bouquet bag.
Remove meat, shred and return to pot. Can also be left in larger pieces.
Thicken liquid with cornstarch slurry if desired and serve over rice.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Oooo, Kim, this sounds really exotic and different!

Lee
 
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