Beef Pho Bone Broth
Beef Pho Bone Broth
If you have a slow cooker, it’s perfect for this pho. If you prefer your noodles crunchier and your beef rare, you can put the noodles and beef into the bowls then pour over the hot broth.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp coconut oil
- 1kg beef bones (shin, knuckles, marrow & gelatinous cuts)
- 2L filtered water, plus extra
- 2 tbsp apple-cider vinegar
- Pinch sea salt
- 6 star anise
- 2 cinnamon sticks
- 3 cardamom pods
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 3 cloves
- 1 fresh ginger, grated
- 1 tbsp wheat-free tamari
- 500g beef, thinly sliced
- 3 zucchini, spiralised
- Handful bean sprouts
- Trimmed handful mixed basil
- Handful mint
- Handful coriander leaves
- 2 limes, cut into wedges
Method
- Preheat the oven to 200°C.
- In a flame-proof casserole dish over medium-high heat, melt the coconut oil.
- Add the bones and stir to coat. Cover and transfer to the oven for 30 mins or until the bones are browned.
- Return the dish to the stovetop over medium-high heat and add the water, vinegar and salt. Bring to the boil, then let simmer with the lid on for 1½ hours, adding more water if needed.
- Carefully remove the bones and discard. Let cool, then skim any unwanted fat off the top and set it aside.
- Carefully remove the bones and discard. Let cool, then skim any unwanted fat off the top and set it aside.
- Add some reserved broth fat and sauté́ the onion and ginger until the onion is translucent. Transfer to the casserole dish with the stock and add the tamari and beef.
- Return to a gentle boil over medium-high heat. Reduce the heat to medium-low and add the zucchini noodles. Simmer for 5 mins or until al dente.
- Ladle into bowls and top with the bean sprouts, herbs and serve with lime wedges.
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