Mike’s Oxtail and Brisket Pho

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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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October 29, 2013. Tags: , , , , . Asian, Beef, Main Courses, vietnamese. Leave a comment.

Asian Lettuce Wraps (like PF Changs!)

  • photo1 head butter lettuce
  • Ground Beef (enough for 4)
  • 1 red onion
  • 2 Tbsp garlic
  • 1 ½ Tbsp soy sauce
  • 2 tsp minced ginger
  • 1 Tbsp seasoned rice wine vinegar
  • 2 tbsp sweet chili sauce
  • 1 Tbsp teriyaki sauce
  • 2 tsp sesame oil
  • 1 can water chestnuts
  • 1 can bamboo shoots
  • Sliced Green onions
  • 1/4 cup chopped peanuts
  1. Wash lettuce and set aside to dry.
  2. Cook ground beef on skillet until almost cooked through.
  3. Add chopped onion, garlic, soy sauce, teriyaki sauce, ginger, vinegar and chili sauce. Cook until meat is cooked through.
  4. Add water chestnuts and bamboo shoots. Cook for about 2 minutes, and stir in sesame oil.
  5. Serve on lettuce leaves with a green onions and peanuts sprinkled on top

**Make extra sauce to drizzle on top if desired.

February 5, 2013. Tags: , , , . Asian, Beef, Main Courses. Leave a comment.

Patty Melt

  • Patty Melt2 pieces sliced whole wheat bread
  • 2 slices of cheese (whatever you prefer—I used muenster and provolone)
  • ¼ cup diced onions
  • Ground beef (enough for lg 2 patties)
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp wourstershire sauce
  • ½  tbsp ketchup
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 2 tbsp butter
  • ¼ cup arugula (optional)
  • BBQ sauce or spicy Mustard (optional)

 

  1. Sautee onions on medium-low heat in 1 tsp olive oil. After slightly softened, add the balsamic vinegar. Cook for about 3-5 more minutes, or until soft all the way though. Place in to bowl and set aside.
  2. Mix together ground beef, worstershire sauce, salt, ketchup, pepper, garlic powder and onion powder.
  3. Increase heat to medium-high and add ½ tbsp of butter to a skillet. When melted, make bread-sized thin square patties and cook all the way through, flipping about 3-5 minutes in. Add ½ tbsp of butter when flipping.
  4. To assemble sandwich, place bread down with a piece of cheese on top. Add sautéed onions, one patty then top with another slice of cheese. Add one more patty and another slice of cheese. Place the final slice of bread on top to complete the sandwich!
  5. Melt ½ tbsp of butter in skillet and place complete sandwich on top. Cook on medium-low until crispy brown. Add ½ tbsp of butter to the skillet when flipping it. Cook until cheese is melted and sandwich is browned on both sides.
  6. Take off, let cool for 2 minutes and Bon Appetite! Add arugula or a condiment (such as BBQ or spicy mustard) after cooking if preferred.

January 11, 2013. Tags: , , , , . 30 Minutes or Less, Beef, Main Courses. Leave a comment.