Vietnamese Bo Kho

Serving: 4 / Prep Time: 10 minutes / Cook Time: 60 minutes
Ingredients

• ½ a teaspoon of ghee
  · 2 and a half pound of grass-fed beef brisket
  · 1 yellow onion, peeled
  · 2 small carrots, diced
  · 1 and a ½ teaspoon of curry powder
  · 2 and a ½ tablespoon of peeled up fresh ginger
  · 2 cups of drained and crushed, diced up tomatoes
  · 3 tablespoon of red boat fish sauce
  · 1 large stalk of lemongrass with the loose leaves trimmed off and cut into 3-inch pieces while being bruised with a meat pounder
  · 2 whole sized star anise
  · 1 piece of bay leaf
  · 1 cup of bone broth

How To

1. Set your pot to Sauté mode and add ghee
2. Allow it to melt
3. Add briskets
4. Keep frying them until they have a nice brown texture
5. Remove the brisket and add onion and sauté them
6. Add curry powder, ginger, seared beef, fish sauce, star anise, diced tomatoes
7. Stir well and add bay leaf and lemongrass
8. Pour broth and lock up the lid
9. Cook for 35 minutes at HIGH pressure
10. Allow the pressure to release naturally
11. Add carrots
12. Cook for another 7 minutes at HIGH pressure
13. Release the pressure naturally
14. Serve hot!