Phở Broth

🥘 Ingredients

• beef marrow bones 4 lb
• oxtail 2 lb
• cold water 5 qt
• yellow onions 2 large
• fresh ginger 4 in
• star anise 5 whole
• cinnamon stick 1
• whole cloves 4
• coriander seed 1 Tbs
• black cardamom 1 pod
• beef brisket 2 lb
• water 6 qt
• fish sauce 0.33 cup
• rock sugar 1 oz
• kosher salt 1 Tbs

1. 1

   Cover beef marrow bones and oxtail with cold water in a stockpot , bring to a hard boil and 10 min , then tip the lot into the sink, rinse every bone under the tap and scrub the pot.
2. 2

   Char yellow onions and fresh ginger directly on a burner or under a broiler 10 min , turning until blackened in patches, then scrape the loose ash away.
3. 3

   Toast star anise , cinnamon stick , whole cloves , coriander seed and black cardamom in a dry skillet 3 min , until they smell like the shop, then tie them into a spice sachet .
4. 4

   Simmer @&( timer , @&( timer and @&( timer with beef brisket and water at a bare tremble 6 hr , never letting it boil. Lift the brisket and pull the sachet at ninety minutes.
5. 5

   Season @&( timer with fish sauce , rock sugar and kosher salt , then strain it through a fine sieve.