Braised Oxtail Pho with Szechuan Peppercorn Crusted Seared Ribeye Cap & Gluten Free Noodles
By Director of Culinary Experiences Dushyant Singh of the Camby Hotel in Phoenix, Arizona.
INGREDIENTS FOR BROTH
- 4 lbs. Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
- 3 -inch piece of Ginger, unpeeled
- 1 ea. large Onion, halved and unpeeled
- 1/3 cup Nuoc Mam (fish sauce)
- 8 whole Star Anise
- 5 whole Cloves
- 3 -inch Cinnamon stick
- 1 tsp. Fennel Seeds
- 3 ea. Bay Leaves
INGREDIENTS FOR GARNISH
- 1 lb. 1/4-inch Rice Noodles
- 2 bunches Scallions, sliced thin
- 1/2 cup fresh Cilantro leaves
- 1/2 cup Finger Limes
- 1/2 cup Basil, approximately, whole fresh plants (minus roots) if possible
- House Sriracha
- Melissa’s Produce Water Chestnuts, chopped
DIRECTIONS
- Combine all the ingredients for both and let it simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
- Meanwhile, cook gluten free pasta .Arrange the sliced scallions, cilantro, basil, bean sprouts, lime wedges, water chestnuts and chiles on a platter in separate piles.
- Bring a large pot of water to a boil and add the drained pasta. Give the noodles a quick stir and cook until tender but firm, about 1 minute.
- Rub the ribeye cap with schezuan peppercorn and sear it till medium rare. Sliced it paper thin.
- Just before serving, return the broth to a full boil. Arrange the slices of ribeye and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.
Find out more about Dushyant Singh at his CHEF’S ROLL PROFILE.
