Wednesday, November 7, 2018

From Katasha's Kitchen

Grimloch Beef Pho (6 servings):

Served at Feast of Grimloch
Recipe created by Tanja "Katasha" Johnson

(2) beef shanks and/ or oxtail (approx 2 1⁄4 pounds total)
(3) onions, halved
(1) 6” piece of ginger, halved lengthwise
(1) head garlic, halved crosswise
(2T) veg. Oil
Kosher Salt + 1 1⁄2 T
(1T) Coriander Seeds
(6) Whole Cloves
(2) Cinnamon Sticks
(1T) Sugar
(2) Star Anise Pods
(1T) Fennel Seeds
(3) Qrts Low Sodium Beef Broth
(3) Qrts Water
(1/3C) Fish Sauce

Additions When Serving:
1⁄2 lb very thinly sliced (against the grain) brisket/flank steak
1 lb Rice Noodles
1 bunch thin sliced green onions
Basil leaves, torn in small pieces (Thai Basil if available)
4C Bean Sprouts
Hoisin Sauce
Sriracha Sauce

Preheat oven to 450 Degrees. Toss shanks, onions, ginger and garlic with oil and spread in a single
layer on a sheet pan. Sprinkle salt lightly over the pan. Roast 30 min, flip over items after 15 minutes.
While roasting items in the oven, toast the Cinnamon Sticks and Anise pods in a small pan over
medium heat for 4-5 minutes.

Transfer roasted items from oven and stovetop to a large stock pot. Add beef broth, water, broth spices,
fish sauce and sugar. Bring pot to a boil over medium high heat then reduce heat to a simmer. Simmer
1 1⁄2 -2 hours, skimming foam and oil from the top if it gathers.
Remove from heat, strain broth in a very fine mesh strainer. Remove shank beef etc. pieces and shred
beef. Add shredded beef back to broth. Broth can be made up to 2 days ahead of serving. Broth also
can be frozen for future use (thaw overnight in refrigerator before reheating).

Cook noodles according to package directions. Run noodles under cold water after cooked. Place
desired amount of raw beef, basil leaves, noodles, sprouts and green onions in each serving bowl. Pour
hot broth over the items in bowl. Add hoisin sauce and sriracha sauce to taste.

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