(preferably marrow bones mixed with meaty leg, knuckle, or soup bones)
6.5 liters (6500 ml) water
(preferably filtered or reverse osmosis water)
Directions:
Heat oven to 550° F (290° C)
Place bones in a roasting pan and roast for 15-25 minutes or until well-browned
Wash scum off bones under running water in the sink, making sure not to dislodge any of the marrow in the bones
Place washed bones in a large stock pot and cover with water
Bring bones and water up to a light simmer and lower heat until you see the faintest bubble (optional – cover pot with lid set slightly off the pot to allow for some evaporation)
Simmer broth for approximately 24 hours
Strain broth, cool down completely (preferably in a pot with an ice bath) – then transfer to a container and place in the fridge overnight
Scrape fat from the cooled broth and save to use later in the pho broth later
Use the broth immediately or transfer the broth to storage containers for later use (broth can be stored for up to 5 days in the fridge or frozen for up to 12 months)
Notes: This broth base can be used for anything that calls for beef broth.
Aromatic/Brisket Prep
Ingredients:
1 yellow onion, halved
1 shallot, halved
1 piece of ginger, halved
1 head of garlic, halved
Brisket – 1 lb. (½ kilogram)
Directions:
Pre-heat oven to 550° F (290° C)
Salt brisket on all sides
Place onion, shallot, ginger, garlic, and brisket in a roasting pan
Roast until brisket is browned, about 20-25 minutes
Remove from oven and set all ingredients aside
Notes: The traditional method for aromatics is to char them over a flame. Conversely, you can also add an additional layer of flavor to the aromatics if you want to put them over a flame after roasting.
Heat beef fat over medium heat until it has melted
Sear brisket in beef fat on all sides until well browned
Turn off the heat, let it cool a bit, then add black cardamom, star anise, and cinnamon and stir for 20-30 seconds or until you smell the aroma of the spices
Add the cloves and stir for 20-30 seconds longer so all the spices are infused into the beef fat
Add 2.5 liters (2500 ml) of the beef bone base broth and 1 oz. of salt (28 grams) and taste – continue adding salt 1 tsp at a time until the broth is just on the verge of too salty (I added 45 grams total)
Add the rock sugar and Hat Nem and stir so that all the seasoning is dissolved
Add the brisket and charred aromatics to the broth
Turn the heat back on medium and bring it up to a light simmer
Reduce heat to a very light simmer (just faintly bubbling) and infuse broth for 3 hours
After 3 hours, remove the brisket and reserve; strain the broth and set aside
Skim extra fat off the broth if you wish, but try to leave a bit as it does make the flavor better
Add reserved ½ liter (500 ml) of beef base broth
Add the final 10 grams of rock sugar and 1 tbsp. + 1 tsp of fish sauce and stir so that the sugar is dissolved
Taste the broth: if it’s too salty, add more broth; if it’s underseasoned, add more salt or fish sauce; if it’s not sweet enough, add more sugar, etc.
Save the broth to use in the final dish
Final Plating
Ingredients:
3 liters (3000 ml) infused pho broth
1 piece well-done brisket, thinly sliced
Thinly-sliced rare meat (preferably eye of round, sirloin, tenderloin, etc.)
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