Mike’s Oxtail and Brisket Pho
Pho Broth:
- 5 lbs beef knuckle
- 2 lbs beef oxtail
- 3 oz star anise
- 1 yellow onion, quartered
- 1 white onion, quartered
- 1 diakon radish, roughly chopped (appox. 1″ x 1″ x 2″)
- 1 medium ginger root, roughly chopped
- 3/4 cup fish sauce
- 2 sticks cinnamon
- 1 tbsp clove (toasted)
- 3 tbsp of whole coriander seeds (toasted)
- Water (see description)
- Salt to taste
Optional Garnishes:
- Bean Sprouts
- Sweet Thai or regular Basil
- Jalepenos
- Lime wedges, quartered
- Sriracha
- Hoisin Sauce
Rice Noodles (cooked as per directions on whatever brand your choose)
Brisket:
- 3 lbs fresh beef brisket
- 2 tbsp salt
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp pepper
- 1 tbsp ground mustard
- 2 tsp cumin
- 2 tsp coriander (ground)
- 2 cups pho broth
Necessary Cooking Utensils:
- 2- 12 Quart Stock Pots
- Cheese clothe for straining final broth
- Sachet bag for spices (cheese clothe can also be used)
- Colander
- Oven pan and tray
Broth Preparation Part 1:
Place beef knuckle and ox tail in stock pot and cover with water 2-3 inches above the bones (fully submerged). Bring to a rolling boil and boil for 5 minutes. Strain all contents of stock pot through colander, set aside. Meanwhile, combine all vegetables in a lightly oiled oven tray and roast at 425 degrees F for 15 minutes, set aside. In a small sauce pan over medium-high heat, toast the coriander seeds and whole cloves until a dark color is achieved on the coriander and a light color is achieved on the whole cloves. They will become very fragrant when they are ready. Place coriander and cloves in a sachet bag, set aside.
Broth Preparation Part 2:
Combine bones, vegetables, sachet bag, cinnamon, fish sauce, and 3 oz. of star anise in stock pot. Fill with COLD water 2-3 inches above the bones so that they are fully submerged. (Water must be cold, as the water heats, impurities will rise to the top where they can be skimmed out. Bring to a boil on high heat. As soon as the stock starts to boil reduce heat to low and simmer for at least 8 hours. Simmer for 12 hours if time is available. If at anytime the water reduces to the level that bones become exposed add water to cover them. When desired simmering time is reached add salt to taste. DO NOT salt until after you are done fully simmering the broth. As your broth reduces the salt will not reduce and will make your broth extremely salty. Line the colander with cheese cloth and pour the broth through into the other stock pot. Discard vegetables and set bones aside. (You can strip the meat from them to add to your pho later.) Chill the broth and skim any fat that solidifies on the surface.
Brisket Preparation:
Combine all spices in mixing bowl and mix to form a dry rub. coat brisket with dry rub and set in the fridge for at least 12 hours (the longer the better). Place brisket and 2 cups pho broth in an oven pan and wrap tightly with plastic wrap first and then again with aluminum foil. Bake at 300 for 2.5 hours or until brisket is flaky and cooked to desired temperature.
Plating and serving:
In an appropriate sized pot heat broth and meats until hot throughout. Pour over rice noodles and garnish as desired.
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