Braised Beef Brisket Pho

Ingredients

Here are the following ingredients:

• 6 onions, halved
• 8 oz (250 g) ginger root, cut into 2-inch (5 cm) pieces
• 5 oz (150 g) green onions, trimmed
• 12 star anise, about ½ oz (15 g)
• 8 cardamom pods
• 8 cinnamon sticks (4 inch/10 cm)
• ¼ cup (60 mL) coriander seeds
• 8 lb (3.5 kg) Brisket
• ¼ cup (60 mL) kosher salt, divided
• 2 tbsp (30 mL) white pepper
• ¼ cup (60 mL) canola oil
• 16 cups (4 L) beef stock (no salt added)
• 8 oz (250 g) cilantro stems
• 1 cup (250 mL) crushed palm sugar
• ½ cup (125 mL) fish sauce

Service

• 16 cups (4 L) cooked vermicelli noodles
• 8 oz (250 g) bean sprouts, about 4 cups (1 L)
• 1½ oz (45 g) fresh cilantro leaves, about 2 cups (500 mL)
• 1½ oz (45 g) Thai basil leaves, about 2 cups (500 mL)
• 16 red Thai chilies, thinly sliced
• 16 lime wedges

Preparation

1. Grill onion, ginger root and green onion until well-marked and charred. Set aside.
2. Toast star anise, cardamom pods, cinnamon sticks and coriander seeds in skillet until fragrant. Set aside.
3. Season brisket with 2 tbsp (30 mL) EACH salt and white pepper. Cut brisket into two equal portions. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat. Sear each portion on all sides until evenly browned; transfer each piece of beef to a large stock pot.
4. Divide grilled vegetables and toasted spices between pots. Pour 8 cups (2 L) EACH beef stock and cold water into each pot; bring to a boil. Add equal amounts of cilantro stems, palm sugar and fish sauce, and remaining salt to each pot.
5. Simmer for 3 to 4 hours or until broth is fragrant and flavourful. Periodically skim fat and scum from surface of stew and discard during cooking.
6. Remove beef from cooking liquid; cool slightly. Carve each portion into 24 slices, about 1½ oz (45 g) each. Arrange in hotel pan; cool completely. Cover and refrigerate or hold for service.
7. Strain cooking liquid and discard solids. Add up to 8 cups (2 L) cold water to achieve 32 cups (8 L) broth in total. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Pour 2 cups (500 mL) broth into saucepan; bring to a boil. Add 3 slices brisket. Simmer, covered, for 2 to 3 minutes or until heated through.
2. Plate 1 cup (250 mL) cooked noodles and top with brisket. Ladle hot broth over top.
3. Garnish with ¼ cup (60 mL) bean sprouts, 2 tbsp (30 mL) EACH cilantro and Thai basil and 1 thinly sliced chili. Serve with lime wedge.

Beef Cuts