This recipe was originally posted as part of The Weekend Project. Click below to see the recipe in its entirety, or follow the directions below for additional recipe instruction.
5 to 6 lbs. beef bones with marrow
1½ lbs. beef chuck or rump roast, cut into 2-inch cubes
1 large daikon, peeled and cut into 1-inch pieces
2 large yellow onions, peeled and halved lengthwise
2 4-inch pieces fresh ginger, cut into ½-inch chunks
5 to 6 star anise
1 cinnamon stick
6 whole cloves
4 Tbsp. fish sauce, plus more to taste
1 Tbsp. kosher salt, plus more to taste
1-inch piece palm rock sugar, plus more to taste
● Add the beef bones, chuck, daikon, onion and ginger to a large stockpot. Place the cinnamon stick, star anise and cloves in a piece of cheesecloth and tie together to make a bouquet garni. Add it to the stockpot. Fill the pot with enough water to cover the contents. Bring to a boil over high heat, then reduce to low and simmer 1½ hours. Use a slotted spoon, gently skim any scum or residue that collects at the top off as it cooks.
● Remove the chuck from the stockpot and let cool. Chop into small pieces and reserve to make Pho Bo (recipe follows).
● Simmer the stock at least another 1½ hours, adding more water as needed if the stock becomes too concentrated.
● Remove the beef bones and discard. Place a fine mesh sieve over another large pot and line it with cheesecloth or paper towels. Pour the remaining contents of the stockpot through the strainer. Discard the solids. Refrigerate the stock until the fat rises to the top and remove with a spoon.
● Once the fat is removed, bring the broth back to a simmer over medium heat and season with fish sauce, palm rock sugar and salt. Taste and adjust seasoning to create a balanced broth with a hint of salty, briny sweetness. Broth will keep refrigerated about 1 week or frozen 6 months.
Tags : Beef