for 8 servings
- 4kg mixed beef bones
- Alternative to bones you can use 2 liters our readymade Stock Merchants Beef Stock or Bone Broth
- 12 oz ginger(340 g), 2 large hands, halved lengthwise
- 1 head large garlic, halved crosswise
- 4 kg medium yellow onion(4 kg), halved lengthwise
- 8 sticks cinnamon
- ¼ cup whole black peppercorn
- 6 pods whole star anise
- 1kg ANGUS or WAGYU beef brisket
- kosher salt
- ¼ cup fish sauce(60 mL), plus more to taste
- 1 lb flat rice noodle(455 g), cooked according to package instructions
- 2 cups fresh mung bean sprouts(200 g)
- 1 small red onion, very thinly sliced lengthwise
- 1 jalapeño, sliced into thin rounds
- 1 large bunch fresh thai basil
- 1 lime, cut into wedges
- hoisin sauce
- Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
- Set a rack in the upper third of the oven and preheat the broiler.
- Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
- Alternatively use 2 liters of our Stock Merchants Beef Stock
- Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
- Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
- Season the brisket liberally with salt and add it to the stockpot.
- Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
- Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
- Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
- Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
- Thinly slice the brisket.
- Divide the noodles among 6-8 large bowls, then top with the brisket
- Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.