| Level: | Intermediate |
| Total: | 5 hr 45 min |
| Prep: | 45 min |
| Inactive: | 1 hr 30 min |
| Cook: | 3 hr 30 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 5 hr 45 min |
| Prep: | 45 min |
| Inactive: | 1 hr 30 min |
| Cook: | 3 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 4 pounds, 8 ounces/ 2 kg oxtail*
- 4 tablespoons salt
- 1 unpeeled garlic bulb
- 4 large unpeeled onions
- 5 1/4 ounces/150 g unpeeled ginger
- 4 pounds, 8 ounces/ 2 kg beef brisket
- 3/4 cup/ 185 ml fish sauce
- 2 3/4 ounces/80 g rock sugar
- 3 pounds, 8 ounces/ 1.6 kg fresh rice noodle (you will need about 7 ounces/ 200 g per person)
- 14 ounces/400 g trimmed sirloin, thinly sliced
- 4 spring onions (scallions), sliced
- freshly ground black pepper
- Fresh coriander (cilantro) sprigs
- 2 bird’s eye chiles, sliced
- 1 lime, cut into wedges
- 8 cloves
- 5 star anise
- 2 cassia bark, about 4-inches /10 cm in length
- 1 tablespoon whole black peppercorns
Instructions
- In a large pot, submerge the oxtail in cold water, add 3 tablespoons salt and soak for 1 hour, then drain.
- To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant.
- Cool, then coarsely grind the spice using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
- Heat a barbecue grill or chargill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened.
- Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
- Put the oxtail, brisket and 200 fluid ounces/ 6 litres cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer.
- Add the fish sauce, remaining 1 tablespoon salt, rock sugar, garlic, onions, ginger, and spice pouch.
- Cover and simmer for 3 hours, or until the stock has reduced to almost 1/2.
- Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice.
- Blanch each portion of noodles in boiling water for 20 seconds.
- Drain, then transfer to a serving bowl.
- Place 3 or 4 slices of brisket on top of the noodles, followed by 3 or 4 pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
- Serve with 1 tablespoon spring onion, a pinch of black pepper, and a coriander sprig to each bowl.
- At the table, add chile, and a squeeze of lime.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 335 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 19 g |
| Cholesterol | 61 mg |
| Sodium | 2281 mg |
| Serving Size | 1 of 8 servings |
| Calories | 335 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 19 g |
| Cholesterol | 61 mg |
| Sodium | 2281 mg |