Recipe: Beef Jerky Cubes - Bò rim

By Helen Le Published: January 8, 2016

  • Prep: 30 mins
  • Cook: 40 mins
  • Ready In: 25 hrs 10 mins

  • Yield: 4 Servings

Print
Ingredients
Instructions
  • Bring a large saucepan of water to a boil, then add 1 piece of smashed ginger, 1 cinnamon stick, 1 star anise and 1 tsp salt. Add the beef shanks and cook on medium for about 15 mins. Occasionally skim off the foam, then take them out and let cool.
  • After the beef has cooled down, cut into cubes about 1x2 inches. Season with 3 tbsp minced lemongrass, 2 tbsp minced garlic, 1 tsp five-spice powder and 1 tsp turmeric powder. Add a few tsp chili flakes, 1 tsp mắm tôm/mắm ruốc (fermented shrimp paste or replace with 1/2 tsp salt), 2 tbsp sugar, 1/2 tsp pepper and 4 tbsp soy sauce.
  • Mix well and also add the shredded lemongrass. Let the meat marinate for 8-24 hours in the fridge.
  • Heat 3 tsp vegetable oil in a large wok. Add some lemongrass and fry until golden, then pour the marinated beef cubes in, and add some soy sauce.
  • Add some water and simmer for 20-25 mins on low heat, stir occasionally until the sauce dries out. Sprinkle some roasted sesame seeds.
  • If you prefer a dry version, after quickly stir-frying, you can spread the beef cubes out onto a baking tray and bake in the oven at 150 C degree for about 30-40 mins. Rotating the cubes after every 15 mins so they will get dry evenly.
  • You can store the beef cubes in a jar and put it in the fridge for a couple of weeks. It's a great drinking snack, especially during the Tet holiday!