Everywhere else it is just Tuesday! I am going to be out in the Quarter for Mardi Gras today! Full recap tomorrow but for now enjoy some pho!
My friend Casie got a pressure cooker for Christmas. She asked me for recipe ideas. I was stumped as I don't own one and only have heard of my sister cooking beans in hers. Then she sent me this pin for pressure cooker paleo pho! I immediately said in! And immediately said we would have to do this at her house, I don't trust my old knob and tube electrical system with a fancy pressure cooker and I didn't want to do the dishes!
I love pho and always enjoy it. I now cannot believe how relatively cheap it is for how much money I spent on this dish! I guess I did it to myself since I went to Whole Foods for most of it. Granted it did make a ton, I have a pot's worth of base in my freezer, Casie kept about 2 pots worth, I gave my sister a pot's worth and then the other portion I was saving for my other sister leaked out of the container and made my car and mudroom smell like pho for days. Sorry baby sissy, I'll just share mine with you!
I am serious, this tasted restaurant quality. My main problem was I forgot the damn noodles at my house! Pho really isn't pho without noodles and I had gotten expensive shirotaki noodles. Casie had no noodles to improvise and it was too far and rainy to go back and get them so we went noodleless. Also since she is a Keuring girl and I am a french press girl, neither of us had a coffee filter to sub for cheesecloth. So we used a sock! It worked! I'm also reminded as I write this that our wine drinking caused us to forgot to slice the eye of round too and I left that at her house. I hope its the the freezer for re-purposing! Please enjoy the montage, full recipe to follow.
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| The cast of characters. Now I know why I forgot the noodles, I didn't even photograph them! |
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| This was $42.00 a pound!?! Good thing I only needed one! |
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| Get them toasty and aromatic |
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| We wet the sock first because we rinsed it as it has just come out of the dryer. That made it harder to load! |
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| Sock goes into the pool. It's so shiny, you can see me! |
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| I decided to use butter to keep it Paleo |
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| Sauteed up the onion and added it to the pool |
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| First go the oxtails. I had never used these before, the meat is so good. |
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| It called for beef cross shanks. This osso bucco was the closest thing I could find. I should have gone to Hong Kong Market! |
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| Look at that sear! I'm getting so good at this! |
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| And in goes the brisket. I used some of it for a yummy dinner you will see soon. |
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| Mmmm meat crust! |
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| It's a meat spa! |
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| Fill it up with water. You can already see the good stuff forming. |
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| It took about 30 minutes to get it to this point. We had a good bit of wine while it cooked. |
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| It's ready! |
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| Looking good! |
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| That sock looks awful! |
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| Hello, brisket |
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| Shredding it up. All the other meat fell off the bone. |
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| Our garnish |
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| Hey hey, can we get a bite? Ginger didn't come along as she is a tad antisocial. |
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| And plate! We really missed the noodles but still delicious all the same! |
3 whole star anise
2 tablespoons whole coriander seeds
1 cinnamon stick
3 whole cloves
1 green cardamom pod
2 tablespoons butter, divided
8 slices fresh ginger, unpeeled, 1/2 inch thick
1/2 large yellow onion, peeled
2 pound beef cross shanks, 1-1/2 inches thick (I used Osso Bucco)
1-1/2 pound oxtails
1-1/2 pound beef brisket
3-1/2 tablespoons fish sauce
1 pound beef eye of round roast, very thinly sliced (keep refrigerated until ready to serve)
8 cups shirotaki noodles (Non-Paleo version: dried rice noodles)
Garnish:
2 limes, cut into wedges
2 jalapeño peppers, sliced
1 bunch fresh cilantro
1 bunch fresh Thai basil (or regular Italian basil)
1 bunch fresh mint
2 cups bean sprouts
Sriracha sauce
4. Cover the contents of the pressure cooker with water or up to the fill line. Set your pressure cooker to cook for 60 minutes. This means it will cook under pressure for 60 minutes. It will take time to build up pressure (usually 30 minutes) and additional time to release pressure after cooking (usually 30 minutes).
Approximately: 30 minutes to build up pressure + 60 minutes under pressure + 30 minutes to release pressure. Exact timing is really not that important - and also depends on your pressure cooker system. Follow manufacturer instructions.
5. Once finished cooking and safe to open, open the pressure cooker and using a fine mesh or ladle, remove the top layer of fatty liquid that has accumulated on the surface of the broth and discard (there will be lots of it.) Remove the onion, ginger and spice sachet and discard. Remove the meat to your cutting board. Shred the brisket using two forks. Remove any other meat from bone.
6. The resulting broth is a concentrate. Dilute the pho concentrate with 4-6 cups of water. Season the Pho broth with fish sauce. Taste and add additional fish sauce if needed. Bring to a simmer on stovetop right before you are ready to serve.
Assemble the Pho Bowls:
Serve to order. In a large bowl for each person, add shirotaki noodles and meat (including the sliced eye of round). Pour the just-simmering hot broth into each bowl. Hot broth will cook the sliced eye of round. Serve with the remaining sides a la carte so each person can add whatever they'd like to their soup.
2 jalapeño peppers, sliced
1 bunch fresh cilantro
1 bunch fresh Thai basil (or regular Italian basil)
1 bunch fresh mint
2 cups bean sprouts
Sriracha sauce
In a large saucepan over medium-high heat, add all spices and toast until they become fragrant. Take care not to burn them! Place them in a coffee filter or piece of cheesecloth and tie it up. Place the sachet into the pressure cooker pot. In the same sauce pan over medium-high heat, add 1 tablespoon butter (or oil) and add onion and ginger pieces. Brown until there is a nice sear on them. Remove them from the pan and place them in the pressure cooker. Sear the meat in batches: add the remaining tablespoon of butter to the pan and sear the shank, oxtail and brisket. You'll do this in batches, all in a single layer. Give everything plenty of space so that they SEAR and brown. Crowding the pan will not brown the meat. Sear each side, remove each meat from the pan and add them to the pressure cooker.
4. Cover the contents of the pressure cooker with water or up to the fill line. Set your pressure cooker to cook for 60 minutes. This means it will cook under pressure for 60 minutes. It will take time to build up pressure (usually 30 minutes) and additional time to release pressure after cooking (usually 30 minutes).
Approximately: 30 minutes to build up pressure + 60 minutes under pressure + 30 minutes to release pressure. Exact timing is really not that important - and also depends on your pressure cooker system. Follow manufacturer instructions.
5. Once finished cooking and safe to open, open the pressure cooker and using a fine mesh or ladle, remove the top layer of fatty liquid that has accumulated on the surface of the broth and discard (there will be lots of it.) Remove the onion, ginger and spice sachet and discard. Remove the meat to your cutting board. Shred the brisket using two forks. Remove any other meat from bone.
6. The resulting broth is a concentrate. Dilute the pho concentrate with 4-6 cups of water. Season the Pho broth with fish sauce. Taste and add additional fish sauce if needed. Bring to a simmer on stovetop right before you are ready to serve.
Assemble the Pho Bowls:
Serve to order. In a large bowl for each person, add shirotaki noodles and meat (including the sliced eye of round). Pour the just-simmering hot broth into each bowl. Hot broth will cook the sliced eye of round. Serve with the remaining sides a la carte so each person can add whatever they'd like to their soup.
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