Beef Brisket Stewed in Aromatic Spices

Mark Jensen: The fact that we have Mr and Mrs Nguyen’s blessing to reveal some of their fervently guarded recipes is a miracle. This recipe for bo kho was entrusted to me from the very opening of Red Lantern. My knowledge of slow-braising secondary cuts of meat had impressed the in-laws, even if I had never before cooked in a wok large enough to braise 15 kilograms (33 lb) of meat.

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