It is cold here in Brooklyn. Winter came screaming in and it is chilling my bones. I wanted something hot for dinner as Mandy and Servet were coming over.
It was my luck that Servet had pho for lunch, oh, well, he was getting it for dinner as well.
I was intrigued by this Pho recipe from the NYTCooking. It looked doable, I had the bones, oxtails, onions, ginger, and assorted necessary spices, so why not.
I did go to the supermarket to get the addending greenery and so picked up a piece each of thin sliced brisket and chuck steak. I had an eye round in the fridge that is going to be turned into breseola so that raw beef part was also covered.
The recipe is clearly laid out and easy to follow. I did read the comments and did deeply brown the onions and ginger in the instant pot before adding liquid and bones.
The brisket and chuck provided a nice textural difference to the oxtail that needed to be picked through carefully to remove tendons from any useable meat.
The broth once strained was a work of art. Beautifully clear, deep amber color with a satisfying flavor and aroma.
Of course, I forgot to take a photo, but the photo connected to the recipe pretty much says it all.
Would I make this again? Yes, it was very straight forward and to make it even easier I would try to pick up some pre-sliced beef for shabu shabu or hot pot. Don't forget the greenery, it makes the dish.
