Beef Pho

Cape Grim Beef Brisket Pho

 

Serves: 8

Ingredients

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

 

Method

  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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.
Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

Instagram Feed

Restaurants & Retailers

The Breakwater, Hillarys Boat Harbour WA

The Breakwater, Hillarys Boat Harbour WA

The Independent Gembrook, VIC

The Independent
Gembrook, VIC

The Botanical, 169 Domain Rd South Yarra VIC

The Botanical, 169 Domain Rd  South Yarra VIC

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road
Prahran

Stillwater 2 Bridge Rd, Launceston TAS

Stillwater
2 Bridge Rd, Launceston TAS

Our Farmers

Stephen Pilkington

Stephen Pilkington

John D Bruce

John Bruce 2546

Paul Saward

Paul Saward

Alison Napier & Son

Allison Napier

Jackie Marshall

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