Pressure Cooker Vietnamese Bo Koh

Cut Beef Chuck (1.1 lb) into1 inch cubes.

If using fresh tomatoes, preheat the oven to 200 degrees C (400 degrees F).

Place the Cubed Beef in a bowl and add Fish Sauce (2 Tbsp), smashed and cut Lemongrass (1), Fresh Ginger (1), {@10:}, Black Peppercorns (1 tsp), Sea Salt (3/4 tsp), Ground Turmeric (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Cumin (1/2 tsp), Sweet Paprika (1/2 tsp), and Fennel Seeds (1/4 tsp). Mix well, and set aside.

Place the Tomatoes (6) on a baking tray and bake for 15 minutes until the skin starts to peel, then allow to cool.

Peel the Carrots (3) and Daikon Radish (1), and cut them into 1-inch pieces. Set your cooker to the sauté function for 20 minutes. Add half of the Oil (1/4 cup) and allow to heat up for 2 minutes.

In the meantime, peel and remove the seeds from the tomatoes, catch the juices and crush the flesh with your hands in a bowl and set aside. Add the beef mixture to the cooker and brown.

Remove the beef, then add the rest of the oil. Add the Onion (1/2) and cook until brown. Return the beef to the cooker. Add the carrots, radish, Coconut Water (2 cups), crushed tomatoes, Tomato Paste (1 Tbsp), Bay Leaves (2), Star Anise (1), and Chinese Brown Cardamom (1) to the pot.

Set the function to pressure cooker and timer to 30 minutes. while it is cooking, thinly slice the Spanish Onion (1) and wash, dry and finely slice the Fresh Cilantro (1/4 cup) and Fresh Thai Basil (1/4 cup). Once done, allow the pressure to release naturally or use the pressure release button if your in a hurry!

The beef should be super tender, if you used a tougher cut of beef increase the cooking time by 15-20 minutes. Serve with freshly slice onion and herbs. Serve and enjoy!