Ingredients:
-2lbs beef brisket + 1lb beef tendons (or 2lbs beef brisket)
-4 carrots cut diagnolly or crosswide
-5 star anise
-1 stick of cinnamon about 4 inches long
-2 stalks of lemongrass chopped fine
-1 can (8oz) tomato sauce
-5-6 bay leaves
-1/2 package of bò kho spices
-1 large onion diced
-3 cloves of garlic chopped
-1/2 tsp salt and fish sauce to taste
-1 tbs oyster sauce
-2 tsp sugar
-1/4 C of sliced green onion and chopped fresh cilantro
-“liquid” (water or  broth)
-lime wedges

Preparation:
1. Dice onion and garlic and chop lemongrass.
2. Boil beef for about 5 mins, the remove from water and cut into bite size pieces.
3. Boil tendons for about 1 hour and cut the same size as beef brisket.
4. Marinate beef brisket and tendons with onion, garlic, bò kho spices, salt, pepper, and sugar for at least ½ hour (overnight if you have the time).
5. Heat oil in pot,  add the marinated meat and lemongrass; stir fry the about 5 mins.
6. Add the tomato sauce, bay leaves and enough “liquid” to cover the beef. Simmer until almost tender, add in carrots and continue to simmer until carrots are fork tender, give the stew a taste test before serving to make sure the flavors are balanced.
7. Sprinkle green onion and cilantro on top. Seve hot with lime wedge and crusty Frenh bread or phở noodles (add 2 cans of beef broth to the stew).

* Preparation for phở noodles:
1. In a large bowl soak dry noodles in hot water and cover 15 minutes, or until softened and pliable.
2. While dry noodles are soaking, bring a kettle of water to a boil for noodles.
3. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender.
4. Drain noodles in a colander. Set aside.   If using fresh noodles, skip step 1 .