PHO BROTH INSTANT RECIPES

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THE SECRET TO THE TASTIEST BEEF PHO BROTH



The Secret to the Tastiest Beef Pho Broth image

Bones, spices and herbs. And patience to draw out the flavors from the ingredients.

Provided by Connie Veneracion

Categories     Soup

Prep Time 10 minutes

Cook Time 210 minutes

Yield 2

Number Of Ingredients 10

800 grams soup bones (beef shank, tail, ribs or a combination of two or all of them)
7 cloves
1 teaspoon coriander seeds
1 cinnamon bark
4 star anise
5 cloves garlic ((no need to peel))
1 small onion ((or half of a medium onion), halved or quartered)
1 one-inch knob ginger ((no need to peel))
lemongrass (a few stalks, pounded (optional))
fish sauce

Steps:

  • Preheat the oven to 400F.
  • Rinse the bones and pat dry with a kitchen towel.
  • Lay the bones in a baking tray and roast in the oven until the edges are nicely browned.
  • Spread the spices in another baking sheet and roast in the oven until nicely charred.
  • Dump the bones and spices into a pot and pour in four liters of water.
  • Pour in a quarter cup of fish sauce.
  • Bring to the boil. Allow to boil, uncovered, for about ten minutes.
  • Lower the heat, cover the pan and simmer for about three hours or until the liquid is reduced by half.
  • Taste the broth occasionally and add more fish sauce, as needed.

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK - NYT COOKING



Pressure Cooker Bone Broth or Chicken Stock - NYT Cooking image

The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Total Time 1 hours

Yield 3 quarts

Number Of Ingredients 13

3 pounds bones, preferably a mix of meaty bones and marrow-filled bones
3 tablespoons apple cider vinegar
1 1/2 tablespoons coarse sea salt, or to taste
1 to 2 celery stalks
1 large carrot
1 large onion, 2 leeks, or a bunch of leek greens
1 whole clove or star anise pod
2 to 6 garlic cloves
5 to 7 sprigs fresh thyme or dill
5 to 7 sprigs fresh parsley
1 bay leaf
1 teaspoon black peppercorns
2 to 4 1-inch-thick coins peeled fresh ginger (optional)

Steps:

  • If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
  • Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn’t come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you’ll know you’ve cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn’t happened, cook it on high pressure for another 30 minutes and check it again.
  • Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

Nutrition Facts : @context http//schema.org, Calories 482, UnsaturatedFatContent 0 grams, CarbohydrateContent 1 gram, FatContent 52 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 147 milligrams, SugarContent 0 grams

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