Bo Kho

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Step 1

Parboil beef shank for 10 minutes

Step 2

Cut chuck roast large chunks about 3/4 to 1 inch in thickness)

Step 3

Mix chuck roast with 2 tbsp of garlic powder, 2 tbsp quoc viet bo kho seasoning. Use your hands to rub the seasoning onto the meat. Add coarsly sliced white onion and allow meat to marinate in the fridge, keep it overnight for best result.

Step 4

Steam carrots and potatoes

Step 5

Add about 5 tbsp of cooking oil to inner pot, once it’s hot add minced garlic, bruised lemongrass stalks, bay leaves and saute to release fragrance. Then add in 2 tbsp of Oriental Beef Spices (Pyramid Brand) and mix well with the oil. Toss in your marinated beef shank, mix well to seal in the flavor. Pour in tomato sauce and mix for another 5 minutes. Cover the meat with 3 cups Coco Rico Soda, and 4 cups of boiling water.

Step 6

Add 4 tbsp quoc viet bo kho seasoning and give the mixture a really good stir. Close lid, and move knob to Sealing. Select: Pressure Cook/Manual, High Pressure, 30 minutes. Allow another 20 minutes NPR then release the pressure manually by gently turning knob to Venting.

Step 7

Open lid, cancel keep warm, and add in steamed carrots. Select Saute mode to bring the liquid to a boil. Use this time to adjust the taste. Here are my adjustments but please use it as a guide only: I added in 2 tbsp of mushroom and 1 tbsp of sugar. PLEASE DO MULTIPLE TASTE TESTS AND ADJUST TO YOUR LIKING. MY TASTE MIGHT NOT BE LIKE YOURS. Add more soup base if the broth is too bland for your liking.