There is a fantastic site called Ang Sarap http://angsarap.net/, featuring the cuisine of the Phillipines and Asia, that has become one of my favorites. Wonderful recipes and gorgeous photography, I almost always, unless it’s cake, want to eat and/or make whatever R.S. Macaalay is posting. Today, I just couldn’t resist any longer!
I’ve always wanted to make Pho, but the recipes seemed too fiddly and I couldn’t be bothered. R.S.’s recipe seemed perfect for the effort I wanted to expend. His pan roasting of the onions and ginger before adding to the spice bundle is brilliant!
There were no oxtails in the market today, so I substitute 2 massive slices of beef shank. Everything else is almost exact. Because it takes 4 hours to cook the broth, we’ll have to wait for tomorrow to see how I did. Today we’re having filet mignon from the traiteur
2 large onions, quartered
1 inch ginger, quartered
5 star anise
4 or 5 whole cloves
1 cinnamon stick, halved
3 bay leafs
1 tsp black peppercorns
1/4 tsp fennel seeds
2 lbs of oxtails or beef shank slices
3 quarts of water
1/4 cup fish sauce
With a paper towel, coat a skillet with the olive oil, brown the onions and ginger, then place in the middle of a piece of cheese cloth, add all the spices and tie securely.
Bring the meat and water to a boil, skim the foam, add the spice bundle, then lower the flame and simmer for 4 hours. When done, add the fish sauce. If not using immediately, cool and refrigerate.