STEAMING CORNED BEEF RECIPES

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BEEF PHO RECIPE | ALLRECIPES



Beef Pho Recipe | Allrecipes image

South Vietnamese-style pho. A comforting, richly-seasoned beef broth is ladled over rice noodles and thinly sliced beef. Serve with hoisin, Sriracha, green onion, cilantro, bean sprouts, basil, and lime.

Provided by LETT101

Categories     Vietnamese Soups and Stews

Total Time 14 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings

Number Of Ingredients 14

5 pounds beef soup bones
1 tablespoon salt
2 medium onions, quartered
1 (4 inch) piece fresh ginger root
2 pounds beef oxtail
1 white (daikon) radish, sliced
2 ounces whole star anise pods
½ (3 inch) cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
1 tablespoon white sugar
1 tablespoon fish sauce
1 ½ pounds dried flat rice noodles
½ pound frozen beef sirloin

Steps:

  • Place the beef bones in a 9-quart (or larger) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, reduce heat, and simmer for about 2 hours.
  • Meanwhile, preheat broiler. Put onions and unpeeled ginger on a foil-lined, 10x15-inch roasting pan. Broil 4 to 5 inches from heat until onion and ginger are charred, 10 to 15 minutes. Cool slightly. Chop onions. Peel and slice ginger.
  • Skim fat from surface of broth, and add oxtail, daikon, and charred onions. Tie anise, cinnamon stick, cloves, peppercorns and charred ginger in a square of cheesecloth; add to broth. Stir in sugar, fish sauce, and remaining 2 tsp. salt. Simmer over medium-low heat at least 4 hours (the longer, the better). Strain broth. Discard spices and bones. Reserve meat from bones for other uses, if desired. Taste broth and add additional salt as needed. Chill overnight.
  • Skim fat from top of chilled broth. Bring broth to a boil; reduce heat and keep hot until ready to serve.
  • Cook rice noodles in boiling water according to package directions until soft, but not mushy. Cut sirloin into paper-thin slices. 
  • Divide noodles among bowls (1 1/2 cups per bowl). Top each with a few raw sirloin slices. Ladle boiling broth into bowls to cook beef and cover noodles.

Nutrition Facts : Calories 884.7 calories, CarbohydrateContent 102.2 g, CholesterolContent 174.4 mg, FatContent 23.9 g, FiberContent 3.3 g, ProteinContent 60.5 g, SaturatedFatContent 8.6 g, SodiumContent 1745.4 mg

BETTER-THAN-TAKEOUT BEEF AND BROCCOLI – INSTANT POT RECIPES



Better-Than-Takeout Beef and Broccoli – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 - 6 servings

Number Of Ingredients 10

1/3 cup soy sauce
2/3 cup beef broth
2 tbsp brown sugar
4 cloves garlic (minced)
1 1 inch piece of fresh ginger (grated)
2 lbs well-marbled beef chuck roast (cut into thin strips)
1 lb fresh bite-sized broccoli florets
2 tsp toasted sesame oil
3 tbsp cornstarch
Sesame seeds for garnish (optional)

Steps:

  • Add Sauce Mixture ingredients to the pot and stir until well combined. Add beef and toss to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Remove 1/4 cup of cooking liquid and mix with cornstarch (If you can’t get 1/4 cup of cooking liquid out, supplement with water).
  • Stir cornstarch slurry, broccoli florets and toasted sesame oil into the pot for 3-5 minutes until broccoli is tender and sauce has thickened, returning to SAUTE mode as needed.
  • Garnish with sesame seeds (optional). Serve over rice or zucchini zoodles.

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