Ingredients
Equipment:
Stock pot
2nd large pot
Baking tray
Small skillet
Colander
Cheesecloth
Stock:
Beef “soup” bones - Marrow or Kneecaps
Beef ox tail
(2-1 ratio bones to oxtail)
Onions
Daikon radish - peeled and chunked
Ginger root
Carrot
Apple - sliced
Lemongrass
(Ratio: Onion - 3, Daikon - 2, Carrot/Apple/Ginger - 1)
Fish Sauce
Sugar
Salt
Spice Sachet:
Cheesecloth
Black peppercorn
Star anise (3-6)
Cinnamon sticks (1-2)
Cloves (5-10)
Szechuan peppercorn
Cardamom pods (3-6)
Fennel seeds
Preparation
In this recipe, the bone to vegetable ratio should be 2-1, rising halfway up the pot.
Veggie Roasting: Preheat oven to 400 degrees. Leaving skins on, roughly chop the onions, ginger root, and carrots and arrange on a baking tray. Pop in the oven until the skins are crispy and the veggies are al dente. Take them out to cool. Remove all outer skins.
Bone Purification: While veggies are in the oven, place your largest stockpot and another pot on the stove. Fill the smaller pot 1/2 the way up with salty water and bring to a boil. Add the bones and oxtail (in batches if needed) and bring to boil rapidly. A collection of frothy bits will collect on the surface. After 5 minutes, transfer the bones to the larger pot.
Stock (part 1): Once all the bones are in the pot, fill with water to cover by about 2-3 inches. Add a healthy sprinkle of salt, bring to a boil and then immediately reduce to simmer (like REALLY low heat). Simmer half covered for 1-2 hours. Skim off fat from surface.
Spice Sachet: Toast all of the spices in a dry pan until just before smoking point. Tie in cheesecloth.
Stock (part 2): Add your now peeled roasted veggies to the pot along with your daikon and apples. Drop in your spice sachet. Add healthy sprinkling of sugar and a tiny bit of fish sauce. Continue a light simmer for another 3-6 hours. Skim off fat as needed.
Straining: Remove bones and solids from the stock and discard. Save the cooked meat from the ox-tail for another use or to serve with your Pho (placing the meat immediately in cool water for at least 10 minutes before storing will keep it moist).
Prepare a colander with cheesecloth and put over a pot. strain your stock into the smaller pot and set back on the burner.
Stock (Part 3): Add a fresh slice of raw ginger, a couple of new star anise cloves and a sprig of lemongrass. Season to taste. Most likely you will need more salt and sugar. Continue simmer for another 30min.
FIN.
