Pressure Cooker Vietnamese Pho Bo Recipes
Vietnamese has to be my favourite cuisine -- and I am always looking for great Pho, this wonderful beef broth eaten with rice noodles. I had searched and searched for an easy at home recipe but it should really brew for hours!! One day, I was watching Alton Brown make beef stock on TV using a pressure cooker - and voila! This recipe was born - and believe me it tastes just like the real thing!
Recipe From food.com
Provided by Sunshine_Celine
Categories Stocks
Time 1h10m
Yield 4 steaming bowls, 4 serving(s)
Number Of Ingredients 18
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Make the Broth. Step 1. Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve …
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Make the Broth. Step 1. Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve …
5/5
Category Dinner, Lunch, Soups And Stews, Main Course
Cuisine Vietnamese
Total Time 45 mins
- Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.
- Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.
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From thekitchn.com
Instructions. Make the broth: Rinse the bones and boneless beef to remove excess blood or bits on the surface; set aside in a bowl. Put the star …
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Instructions. Make the broth: Rinse the bones and boneless beef to remove excess blood or bits on the surface; set aside in a bowl. Put the star …
Estimated Reading Time 6 mins
- Make the broth: Rinse the bones and boneless beef to remove excess blood or bits on the surface; set aside in a bowl.
- Put the star anise, cinnamon, and cloves in a 6- to 8-quart pressure cooker. Over medium heat, toast for several minutes, shaking or stirring, until fragrant. Add the ginger and onion. Stir until aromatic, 45 to 60 seconds, to release a little flavor. A tiny bit of browning is okay.
- Add 4 cups of the water to arrest the cooking process. Add all of the bones, boneless beef, apple, salt, and remaining 5 cups water. Lock the lid in place. Bring to high pressure (15 psi) over high heat on a gas or induction stove, or medium heat on an electric stove. Lower the heat to maintain pressure, indicated by a gentle, steady flow of steam coming out of the cooker’s valve. Cook for 20 minutes, or longer if your cooker’s high setting is less than 15 psi.
- Slide to a cool burner and allow the pressure to decrease naturally, about 20 minutes. Remove the lid, tilting it away from you to avoid the hot steam.
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From altonbrown.com
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