Recipe: Beef Jerky Cubes – Bò rim

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

  • 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!

Post By Helen Le (242 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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