Bo Kho (Spicy Vietnamese Beef Stew)

Ingredients:

• 1 stalk lemongrass
• 1/4 cup Peppers of Key West Asian Marinade
• 2 ½ tablespoons grated ginger
• 2 tablespoons unsweetened applesauce
• 1 ½ teaspoons Catch a Fire’s Curry Powder
• 1 teaspoon Peppers of Key West Macho Beefy Steak Seasoning
• 1 bay leaf
• 2 ½ pounds beef brisket, cut into 1 1/2-inch chunks
• 3 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 2 (14.5 ounce) cans diced tomatoes, drained and crushed with your hands
• kosher salt to taste
• 3 cups water
• 1-pound carrots, peeled and chopped into 1-inch pieces
• ¼ cup chopped fresh cilantro (Optional)

Directions:

1. Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
2. Mix lemongrass stalk, Peppers of Key West Asian Marinade, ginger, applesauce, Catch a Fire’s Curry Powder, Peppers of Key West Macho Beefy Steak Seasoning, and bay leaf in a large bowl. Add beef, mix until coated.
3. Let marinate in the refrigerator, about 30 minutes.
4. Preheat oven to 300 degrees F (150 degrees C).
5. Drain excess marinade off beef, reserving lemongrass and bay leaf.
6. Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate.
7. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
8. Stir beef, reserved lemongrass, and bay leaf into the tomato paste.
9. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high.
10. Add water and carrots; bring to a boil.
11. Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.