Bone Broth Brigade Oxtail Pho | Matty Matheson | Just a Dash | EP 1 ⇅
#retired bolt ear #Cooking #vietnamese food #Canada #Education
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Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here: https://applestonemeat.com/
FOR THE STOCK
5 1-inch thick pieces bone marrow
1 lb. brisket
1 oxtail, cut into 2-3 inch pieces
1 onion, peeled and quartered
1 4-inch piece of ginger, cut into chunks
1 garlic clove, cut in half
1 cinnamon stick, broken in half
1 tbsp coriander seeds
2 star anise
1 stalk lemon grass, cut into 2-inch pieces
Salt to taste
1 onion, thinly sliced
2 scallions, think sliced
1 small bunch cilantro, finely chopped (stems included)
1 454g package rice noodles, cooked to package directions.
Place bone marrow, brisket, and oxtail in a large pot and fill with cold water.
Bring to a boil and then immediately reduce to a simmer. Remove scum from the surface of the water until liquid is clear and no more scum rises to the surface of the pot. Cover and continue to simmer on low for 12 hours.
Add in onion, ginger, cinnamon, coriander seed, star anise, cloves, and lemongrass. Cover and simmer for another 12 hours
Carefully remove brisket, marrow, and oxtail from the broth and set aside
Strain soup through a fine-mesh sieve then season stock with salt.
Remove marrow and tendon from marrow bones, slice brisket, pull meat from oxtail. Discard bones.
Heat a pan over high, add in oxtail meat. Fry until crisp, about 3 minutes.
In a bowl combine onion, scallion, cilantro
Divide noodles, marrow, brisket, tendon, and crispy oxtail into bowls. Divide onion mixture among bowls then pour pho stock into each bowl.
Garnish with fresh cilantro, Thai basil, and thinly sliced red chilis. Serve with Hoisin sauce and Sriracha.
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