Strain cooker beef pho recipe

Spring is just around the corner, but the air outside is still biting back for now. This warm seasoned beef pho recipe is just what you need to warm up. Starting from a steaming bowl of rich broth, build your soup with your favorite ingredients and let the flavors get to know each other while they cook quickly right in your bowl.

While you love to have the occasional bowl of pho in your favorite neighborhood pho spot, you may want a paleo, more primary, or more keto friendly option. Some places use excessive MSG, and traditionally pho is built on a sizeable pile of carbonated rice noodles. If you do it yourself, anything you want can be put in your bowl.

The best beef for pho and how to cook it

For this recipe we used sirloin and carefully cut it extra thin with a sharp knife. That’s it! You can also use other types of steaks, such as: B. the round eye. Fatter cuts may be more difficult to cut into thin slices. So opt for leaner cuts of beef.

How to make beef pho at home

ingredients

For the broth:

  • 2 pounds of marrowbones
  • 2 lb oxtail
  • Avocado oil spray for the original kitchen
  • 1 onion, quarter
  • 3 spring onions
  • 2 inch piece of ginger, cut into thick slices
  • 4 cloves of garlic
  • 1 teaspoon. Coriander seeds
  • 1/2 tsp. black peppercorn
  • 1 cinnamon stick
  • 1-2 star anise
  • 1/4 cup coconut amino acids
  • 1/2 tbsp. Coconut sugar or 1-2 carrots
  • Optional: 1-2 tbsp. Fish sauce
  • 6-7 cups of water

Beef Pho Add-In Ingredients Ideas

  • 1 / 2-1 lb. very thinly sliced ​​upper sirloin
  • Noodle of choice: Shirataki noodles, seaweed noodles, zucchini noodles, palm noodle hearts
  • Herbs: mint, basil, coriander
  • Thinly sliced ​​vegetables like daikon radish and / or carrot
  • Hot pepperoni
  • Sriracha, fish sauce, coconut aminos, paprika flakes
  • Lime wedges

Directions

Preheat your oven to 425 degrees. Place your marrowbones and oxtail on a sheet pan.

Fry for 20 minutes, then turn over and fry for another 20-25 minutes.

On a second tray, place the onion, spring onions, garlic and ginger in a spray of avocado oil. Roast for 15-20 minutes.

In a small pan, toast the coriander, peppercorns, cinnamon, and star anise over medium heat for about 1 minute or until fragrant.

Once the bones and vegetables are toasted, place them all in an instant saucepan. Add the toasted spices, coconut amino acids, and coconut sugar.

Pour 6-7 cups of water or until the liquid is halfway between fill lines 1/2 and 3/4. Attach the lid to the instant pot and place it on the soup / stew function. Put the Instant Pot on high pressure for 1 hour 45 minutes. After the pot finishes boiling and beeping, naturally release it for 20 minutes. Let the broth cool down a bit and pour the broth into containers. Reserve any meaty pieces of oxtail for soup or other purposes.

At this point, you can either chill the broth to separate the fat from the broth or use it straight away. When refrigerated, refrigerate overnight and scrape off the layer of fat that forms on top of the broth.

Put the broth in a saucepan and bring to a boil. Let simmer for a few minutes.

Slice your beef very thinly. You may find it easier to freeze the piece of beef for a few minutes so it can be sliced ​​more firmly and easily.

Traditionally, you pour the hot broth over the undercooked beef, but you can also add the beef to the boiling soup for a short time to cook it more if you want. Arrange your bowls of beef, pasta of your choice, and other ingredients like cilantro, basil, mint, daikon radishes, and green onions. Feel free to add red pepper flakes, sriracha, coconut aminos, or fish sauce to taste.

Tips

  • This broth is made in an instant pot to save time. You can also do it on the stove. If you’re cooking on the stove, let the broth simmer for 8+ hours. If the vegetables fall apart, remove them from the broth to prevent the broth from becoming cloudy.
  • For the noodles, you can use shirataki or seaweed noodles for low carb options, or even zucchini noodles. You can also use thin rice noodles if you want them to resemble your favorite pho spot.

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description

Rich, aromatic beef pho that you can customize with your favorite ingredients.


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ingredients

For the broth:

2 lbs marrow bone

2 lb oxtail

Avocado oil spray for the original kitchen

1 Onion, quarter

3 green onions

2 Inch piece of ginger, cut into thick slices

4th Garlic cloves

1 teaspoon. Coriander seeds

1/2 tsp. black peppercorn

1 Cinnamon stick

1– –2 Star anise

1/4 cup Coconut amino acids

1/2 tbsp. Coconut sugar or 1– –2 Carrots

Optional: 1-2 tbsp. Fish sauce

6th– –7th Cups of water

Add-in ideas

1/2– –1 lb. very thinly sliced ​​sirloin

Noodle of choice: Shirataki noodles, seaweed noodles, zucchini noodles, rice noodles

Herbs: mint, basil, coriander

Thinly sliced ​​vegetables like daikon radish and / or carrot

Hot pepperoni

Sriracha, fish sauce, coconut aminos, paprika flakes limes

Preheat your oven to 425 degrees. Place your marrowbones and oxtail on a sheet pan. Fry for 20 minutes, then turn over and fry for another 20-25 minutes.

On a second tray, place the onion, spring onions, garlic and ginger in a spray of avocado oil. Roast for 15-20 minutes.

In a small pan, toast the coriander, peppercorns, cinnamon, and star anise over medium heat for about 1 minute or until fragrant.

Once the bones and vegetables are toasted, place them all in an instant saucepan. Add the toasted spices, coconut amino acids, and coconut sugar. Pour 6-7 cups of water or until the liquid is halfway between ½ and? Fill lines. Attach the lid to the instant pot and place it on the soup / stew function. Put the Instant Pot on high pressure for 1 hour 45 minutes. After the pot finishes boiling and beeping, naturally release it for 20 minutes. Let the broth cool down a bit and pour the broth into containers. Reserve any meaty pieces of oxtail for soup or other purposes.

At this point, you can either chill the broth to separate the fat from the broth or use it straight away. When refrigerated, refrigerate overnight and remove the layer of fat that forms on top of the broth. Put the broth in a saucepan and bring to a boil. Let simmer for a few minutes.

Slice your beef very thinly. You may find it easier to freeze the piece of beef for a few minutes so it can be sliced ​​more firmly and easily. Traditionally, you pour the hot broth over the beef that is partially cooking, but you can also add the beef to the boiling soup for a short time to cook it more if you want. Arrange your bowls of beef, pasta of your choice, and other ingredients like cilantro, basil, mint, daikon radishes, and green onions. Feel free to add red pepper flakes, sriracha, coconut aminos, or fish sauce to taste.

Remarks

This broth is made in an instant pot to save time. You can also do it on the stove. If you’re cooking on the stove, let the broth simmer for 8+ hours. If the vegetables fall apart, remove them from the broth to prevent the broth from becoming cloudy.

For the noodles, you can use shirataki or seaweed noodles for low carb options, or even zucchini noodles. You can also use thin rice noodles.

About the author

Priscilla is a food blogger, recipe developer, and personal chef based out of Missouri. He specializes in low-carb, paleo-free, gluten-free, keto, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her food adventures on Instagram and Pinterest.

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