Pho with Beef Pressure Cooker Recipe

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Recipe Category: Beef

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Pho With Beef Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 8-quart – Time: 60 minutes at HIGH pressure

Pho Stock

  • 3 pounds cross-cut meaty beef marrow bones (ask the butcher to cut into 2-inch pieces, knuckle bones, and shin bones, cracked (a mixture is best)
  • 1 package Vietnamese pho spices (or 2 cinnamon sticks, 2 teaspoons coriander seeds, 1 teaspoon fennel seeds, 3 star anise pods, 3 cloves, and 1 black cardamom pod) OR 3 star anise pods, 1 cinnamon stick, and 4 cloves
  • 2 tablespoons olive oil
  • 1 medium white onion, cut in half
  • 1 (4- to 5-inch) knob fresh ginger, sliced
  • 8 cups water
  • 2½ tablespoons Asian fish sauce or soy sauce
  • 1 teaspoon brown sugar
  • 1 to 2 tablespoons organic beef Better Than Bouillon (optional) or salt to taste

PHO BOWLS

  • 12 ounces extra thin (1/16- to ¼-inch-wide) fresh rice noodles (banh pho tuoi; also labeled Pad Thai noodles), dried banh pho rice sticks, linguine, or fettuccine
  • ½ pound flank steak, London broil, or eye of round steak, sliced as thin as possible, across the grain

FOR SERVING

  • 2 limes, cut into wedges
  • sprigs fresh cilantro, basil (preferably Thai basil), and mint.
  • 1 bunch green onions (white part and some of the green), thinly sliced
  • 2 jalapeno peppers, thinly sliced
  • 2 big handfuls mung bean sprouts
  • 1 bunch watercress
  • hoisin sauce.
  • sriracha hot chili sauce.

Method

  1. Bring a large stockpot with water to a rolling boil over high heat
  2. Add the beef bones and boil vigorously for 10 minutes
  3. In the meantime, heat a heavy skillet on medium-low heat
  4. Add the pho spices and toast, stirring, until fragrant, about 2 minutes
  5. Dump the spices into a 6- to 8-quart pressure cooker
  6. Return the skillet to medium-high heat and add 1 to 2 tablespoons of oil
  7. When the oil is hot, add the onion halves and ginger slices
  8. Cook until the ginger is browned on both sides and the onion halves are browned and softened
  9. Add the ginger and the onion to the pressure cooker pot
  10. Add the short ribs to the skillet and brown on all sides
  11. Add to the pot
  12. When the bones have been boiled, drain, discarding the water, and rinse bones briefly to clean them
  13. Add the bones to the pressure cooker
  14. Fill with fresh water to just cover; add the fish sauce and sugar
  15. Close and lock the lid
  16. Set the burner heat to high
  17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  18. Set a timer to cook for 60 minutes
  19. Remove the pot from the heat
  20. Open the cooker with the Natural Release method; let stand for 20 minutes
  21. Be careful of the steam as you remove the lid
  22. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
  23. Press on the solids to extract all the liquid
  24. Discard the solids
  25. Stir in the Better Than Bouillon, if using, for a richer beef flavor
  26. Taste and season with salt or additional fish sauce, if needed
  27. The pho broth is ready
  28. If using right away, keep at a simmer or cool to lukewarm, cover, and refrigerate overnight or up to 5 days (or freeze up to 3 months)
  29. When you are ready to eat, bring a pot of water to a boil
  30. The fresh rice noodles come folded over in coils and can stick mercilessly
  31. If yours are stuck together, place the block of noodles on a microwave-safe plate and microwave on HIGH for 90 seconds, then at 15-second intervals until you can separate the outer layer, then, after a few more bursts, easily separate the noodles
  32. It will take about 2½ to 3 minutes
  33. Cut in half if desired
  34. Add the fresh noodles to the boiling water and boil just to soften to al dente-as few as 10 seconds or up to a minute
  35. If using dried noodles, soak them in hot tap water for 10 to 20 minutes before a quick cook to al dente stage in the boiling water
  36. Drain in a colander and rinse immediately with hot water
  37. Line up 4 large soup bowls
  38. Arrange a plate with the lime wedges, fresh herbs, green onions, jalapeno chile slices, bean sprouts, and watercress on the table
  39. Distribute the noodles and thin steak slices evenly among the bowls
  40. Ladle the hot pho stock into each bowl
  41. The hot stock will immediately cook the thin steak slices
  42. Serve immediately with the hoisin sauce and Sriracha hot chili sauce
  43. -Add water or broth to at least cover the solid ingredients for the proper consistency
  44. The vegetables in the soup will cook and add their liquid as well
  45. -Do not fill the pot more than two-thirds full; you need to leave room for the steam that will be created
  46. This means all the ingredients, including the liquid
  47. If you have added lots of leafy greens, which will cook down to a fraction of their size, place a metal pot lid with metal handle on top to weight down the greens to keep the two-thirds head space
  48. -The temperature of the liquid when you lock the lid doesn’t matter
  49. -Use herbs and spices sparingly at the beginning of the cook time and always taste for the seasonings at the end of cooking
  50. -If you like, you can initially sweat some of the vegetables, such as onions and garlic, in butter or oil before locking the lid
  51. -To puree soups, use a handheld immersion blender, taking care not to hit the side of the pot with it, or carefully transfer in batches to a food processor and pulse
  52. -As easy as it is to prepare soups in the pressure cooker, it is important not to overcook them
  53. If you do, the flavor of your ingredients could become a murky mess

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