The butcher gave us free beef bones for the dogs, but they were so big and messy, I decided to do the Asian thing and make soup.
I have never made beef stock before, but I knew I had to use the IP otherwise I'll be boiling stock for 2 days and wasting a lot of gas. I asked Gemini for the best method and this is what it told me. Ingredients based on the size of the IP so I had to improvise. The smell of raw beef stomach and bones is awful so the initial boiling and skimming to produce a clear soup can't be omitted.
Ingredients
250g brisket (I used conical beef)
250g tendon
250g to 400g tripe (mix of honeycomb, blanket)
100 to 200g omasum
500 to 1kg beef bones
1/5C cooking wine
Aromatics: ½ white onion, around 10 cloves of garlic, 3 thumb-sized ginger, sliced
Spices: sichuan peppercorn, white peppercorns, cinnamon stick, fennel seeds, star anise, cloves, and black cardamon. Toast gently in dry pan if possible then transfer to a spice bag.
Method
1. In a big pot, add a splash of wine. bring the bones and tendon to a boil and boil for 10 minutes. Dump the water and wash out the bones and tendon.
2. Wash out the pot. Now add the stomach (except omasum) and brisket, and repeat boiling for 10 minutes. Again, dump the water and wash out the stomach.
3. In the IP, add half the aromatics and boil the bones for 1h, natural release 30 mins or longer. If not, the soup will splatter everywhere.
4. Skim whatever fact and scum if anything. Add the tendon and boil for 50 minutes natural release 30 to 50 minutes.
5. Remove the bones and most of the aromatics. Set aside any meat and the tendons. Once cold, chop up the tendons. Remove some of the stock (otherwise there
6. Add the stomach to the stock, add fresh aromatics and the spice bag. Boil for 50 minutes and then allow it to naturally release 30 to 40 minutes. Remove the aromatics and spice bag. Once the brisket is cool, slice into thin slices.
7. Assemble the pho with bean sprouts, basil, kway teow and then pile on the meat.
