Beef Stock for Pho
Heat oven to 350 degrees. Place onion and ginger on rimmed baking sheet; roast until onion is soft, about 1 hour. Remove from oven; cool. Peel, then halve onion. Slice unpeeled ginger into ¼-inch thick coins.
Meanwhile, prep the bones: To ensure a pot is large enough to blanch the bones without boiling over, put the oxtails, neck and shank bones in a large pot with enough water to cover by 1 inch. Remove bones. Heat water to a rolling boil. Add oxtails, neck bones and shanks back to pot. Return to a boil; boil 3 minutes. Drain pot’s contents into a colander; rinse under cold running water.
Rinse pot; add rinsed bones and marrow bones to pot. Add onion, ginger, sugar, salt and 8 quarts fresh water to pot. Heat to a boil over high heat; skim off any foam on surface. Lower heat to a simmer; simmer, skimming as needed to remove surface scum, 4 hours.
Add pepper, cinnamon, star anise, clove and cardamom. Continue simmering and skimming, 1 hour.
Remove from heat. Using a slotted spoon, discard large solids. Strain stock through a fine-mesh sieve into a large container. Allow to cool. Refrigerate overnight.
The next day, skim off most of the surface fat — there will probably be a lot. Leave some fat to give the stock better flavor and mouthfeel. Store in airtight containers up to 3 days in the refrigerator or up to 3 months in the freezer.
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Serving Size: 1 Serving (638g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 31 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 607.9mg | 21 % | |
Potassium 51mg | 1 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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