Beef Pho

Cape Grim Beef Brisket Pho


Serves: 8


Blue Triangle 1.5kg oxtail, cut into 3cm pieces
Blue Triangle 1 garlic bulb, unpeeled
Blue Triangle 1 large onion, unpeeled
Blue Triangle 4 shallots, unpeeled
Blue Triangle 150g ginger, unpeeled
Blue Triangle 1.5kg beef brisket
Blue Triangle 150ml fish sauce
Blue Triangle 1 tbsp salt
Blue Triangle 50g rock sugar
Blue Triangle 1.6kg fresh rice noodles
Blue Triangle 400g beef sirloin, trimmed and thinly sliced
Blue Triangle 4 spring onions
Blue Triangle 4 tbsp coriander leaves
Blue Triangle 4 tbsp mint leaves
Blue Triangle 2 bird's eye chillies, finely sliced
Blue Triangle 1 lime, cut into wedges


Spice Pouch

Blue Triangle 8 cloves
Blue Triangle 5 star anise
Blue Triangle 2 cassia bark (10cm long)
Blue Triangle 1 tbsp black peppercorns



  1. In a large pot, submerge the oxtail in cold water and set aside to soak for 1 hour.
  2. To make the spice pouch, dry-roast each ingredient separately in a frying pan over medium heat until fragrant. Remove from heat and allow to cool. Using a pestle and mortar, coarsely grind ingredients. Wrap the ground spices in a piece of muslin and tie up tightly in a knot.
  3. Heat a large frying over medium heat and cook the unpeeled garlic, onion, shallot and ginger for 15-20 minutes, turning them, until all sides are blackened. Remove from heat.When cool enough to handle, peel and disc-ard the skins, then roughly chop.
  4. Place the oxtail, brisket and 5 litres of cold water in a stockpot and bring to the boil. While stock is boiling, skim impurities off the surface for 15 minutes. Reduce the heat to a low simmer. Add the fish sauce, salt, sugar, and spice pouch. Cover and simmer for 3 hours, or until the stock has reduced. Strain the stock through a piece of muslin. Remove brisket, set aside to cool, then thinly slice.
  5. Blanch the rice noodles in boiling water for 20 seconds. Drain, then divide between soup bowls. Place 3-4 pieces of brisket on top of the noodles, followed by 3-4 pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef. Garnish with spring onion, mint, coriander, chilli and a lime wedge.


 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

Restaurants & Retailers

Coppersmith Hotel 435 Clarendon St South Melbourne

Coppersmith Hotel
435 Clarendon St
South Melbourne

The Prime Society - Singapore

The Prime Society - Singapore

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

The Aproneers - 145 East Derwent Hwy Lindisfarne

The Aproneers - 145 East Derwent Hwy Lindisfarne

Our Farmers

Michael Kay

Michael Kay

Dallas & Jenny

DJ & JJ House

Jamie Oliver

Jamie Oliver

Alison Napier & Son

Allison Napier

Richard Nicholls

Richard Nicholls
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour