Phở Đuôi Bò

tác giả Ryson
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( 1 Bình Chọn )

Nguyên Liệu

  • 2 lbs of oxtail or beef bone or brisket
  • 1 white onion - charred
  • 1 medium white daikon or red apple
  • 1 piece of ginger - charred
  • 1 bag of roasted pho spices (any kind)
  • 1 piece of rock sugar (about thumb size)
  • 2 tablespoon of chicken builion
  • 2 tablespoons of pho paste (you can substitute w salt and/or fish sauce)

Cách Làm

  • Fill the water to one line below max (note that IP only recommend fill up to 2/3 of pot for pressure cooking and to max for slow cook)
  • Close the lid and and turn pressure to seal on top of the lid
  • press beef stew.
  • Once the cooking is done. Leave at least 10-15 mins before u release the pressure valve then open the lid.
  • At this time you can switch to sauté button to add extra fish sauce or any spices to taste.

Ghi Chú

Another Version:

  • I cooked the Pho oxtail and brisket again. Loving the results! This is a pic before cooking. I have the 8 qt pot.
  • 2 lb oxtail (rinse)
  • 2 lb brisket (rinse)
  • Knob of ginger (peel and smash)
  • Onion
  • Shallot
  • Pho spice pack
  • One gallon of water (less for smaller pots)
  • 3 Tablespoons each of salt and sugar (make sure to do equal parts less sugar and salt if you have the 6 qt pot)
  • Press beef/stew 35 minutes
  • Natural pressure release for at least 30 minutes. Release vent.
  • Removed brisket, spice bags, ginger, onion and added two small cans of boiled chicken broth. And bo vien (meatball)
  • I also added bo Tai (sliced rare steak) to my bowl.
  • Blanch your noodles
  • Green onions
  • Cilantro
  • Bean sprouts
  • Thai basil
  • Lime
  • Jalapeño
  • Hoisin sauce
  • Sriracha sauce

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