Nothing beats the warmth and comfort factor of a beef stew on a cold day. Combine that with warm pie crust and you have a wonderful combination that just works. One day we were watching How to Cook Like Heston on Channel 4 and he made an oxtail and kidney pudding and we got inspired. How can we make this recipe our own? The word oxtail rang a bell, our fav stew is a Vietnamese beef stew. This was our unique British/Vietnamese fusion inspired dish. Hope you all enjoy it!
VIETNAMESE BEEF STEW (BO KHO) PIE
Shortcrust pastry for pie tops
1 lb beef stew meat
1 lb oxtails, or short ribs, or any other beef bones
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
1 stick of cinnamon
3 star anise
2 bay leaves
2 tsp Chinese 5-spice powder
2 tsp curry powder
100 ml Vietnamese Fish sauce
2 tsp salt
6-oz can tomato paste
2 carrots, cut into 1 cm chunks
3 potatoes or more, cut into 1 cm chunks
1 cup pearl onions, or 1 large onion, cut into 1 cm chunks
Adapted from Wandering Chopstick’s recipe Crock Pot Bo Kho
Changes from the recipe
- Cut the vegetables into smaller chunks because we are putting this into a pie at the end
- Save some of the stew to make a gravy, this will make the pie even more rich and savoury
- Prep the dough for the shortcrust pastry.
- Cook the beef stew as per instructions.
- Once done, separate the meat from the bones and soup and place into individual ramekins.
- Save 250ml of the stew to make a gravy. Just flour to thicken
- Place gravy into ramekins.
- Cover the ramekins with pastry as lids.
- Place into the oven at 190C for 20-25 minutes. Remember all you are doing here is cooking the pie part because the meat has already been cooked.
- If time is against you just put the annatto seeds into the microwave to bring the colour out.
- Remember to sear the oxtail and stewing beef prior to placing into the crock pot.
- Remember to score the pastry to let air escape during cooking process.