Hello there! For the past couple of months, my mind has been focused on work, studying, and no play whatsoever. If we were able to see into each other’s minds, you’d probably see either a tornado or a block of mush, in mine.
I came across Steph’s recipe of oxtail pho on iamafoodblog. It happened I was reading her post while standing in Costco. I looked over my shoulder and saw about 100 lbs. of oxtail sitting there right before my eyes. How could I not buy a couple of pounds and not make oxtail pho, right??
Steph simmered her soup stock for about 4 hours. Keeping in mind I’m completely mentally drained, I just threw everything into a slow cooker. That was probably the best decision I made that day. Slow-cooking the oxtail ensures fall-off-the-bone tender meat and also means stress-free no fuss cooking. I literally slept while the soup cooked. I woke up to a house that had the spicy aroma of pho broth flooding down the hallway. Almost as good as the smell of mom’s baking in the early morning. Right before serving, I heated the oxtail in a pan to create a crust and lightly sprinkled it with salt to create another dimension of flavor. I also tried to keep as much of the meat on the bone as I fully believe that one of the best ways to enjoy oxtail is to suck all of the meat and tendon off from the bone! Hey, no shame here.
This entire process took two days to make and about 10 minutes to eat, but it took very little effort and 98% of the time was waiting. Anyways, keep reading to see what I did. Thanks Steph for posting this awesome recipe!
First and foremost, take out your slow-cooker!
Original recipe here
Servings: About 6 bowls of pho
1 cinnamon stick
1 heaping tsp. of whole coriander
1 heaping tsp. of whole cloves
5 star anise
2 large onions, cut in half, keep outer skin
3/4″ knob of ginger
medium sized daikon radish, peeled and cut into large chunks
1 large carrot, peeled and cut into large chunks
3 lbs. oxtail
3 quarts water
2 quarts beef broth
1/4 C. fish sauce
Pho noodles (this time I used fresh flat rice noodles)
green onions, thinly sliced
1. Place halved onions and ginger into a 400 F oven or toaster oven on broil. Toast until the outside of the onions are charred. About 15 minutes.
2. While the onions and ginger are toasting, trim the fat from the oxtail. Place the trimmed oxtail into a large pot. Fill the pot up with cold water until all of the oxtail is covered about an inch. Place the pot onto the stove and bring the water up to a rolling boil. Boil the oxtail for about 10 minutes to remove all of the impurities. Pour the dirty water out and rinse the oxtail. Transfer the oxtail into the slow cooker. This is key to making a clear broth. DO NOT SKIP THIS STEP!
3. in a small hot pan, toast the coriander seeds, cloves, and star anise until fragrant. Put the toasted spices and cinnamon stick into the slow cooker. Also add the carrots and daikon radish.
4. Add the 3 quarts of water to the slow cooker. If you can’t fit the beef broth, no worries. You can add this in later.
5. Turn on your slow-cooker to low and slow cook for 10 hours.
6. After 10 hours, separate the onions, daikon, carrots, and oxtail from the stock then strain the broth into a clean large pot. Simmer the stock for at least another hour or until your desired taste. The longer it boils, the richer the stock will become. If you couldnt fit all if the liquid into your slowcooker earlier, this is the time to add it now. Add fish sauce and taste. If you want the srock saltier, add more fish sauce. Discard the onions, carrots and daikon or save for later to eat.
7. Let the stock cool then transfer the pot into the refrigerator. When the broth gets cold, a layer of fat will form on the surface. Remove the fat.
8. When you’re ready to eat, heat the stock until boiling.
9. Heat a frying pan and fry the oxtail meat and lightly sprinkle the meat with salt.
10. To prepare a bowl of pho, add a handful of noodles and a few chunks of meat to a large bowl. Spoon the hot broth over the noodles and oxtail then finish with your choice of garnish.