Slow Sunday · Inspired by Fellow Cooks
Adapted from PublicDomainRecipes.com.
Weekend Pho with Roasted Marrow Bones
A long simmer turns our canoe-cut marrow bones into a fragrant broth scented with star anise, cinnamon and roasted ginger. Paper-thin slices of dry-aged bavette cook in seconds in the boiling broth.
TimeAbout 2½ hours (mostly simmering)
Serves4
EaseAdvanced
CutCanoe Cut Marrow Bones
TargetBoiling
Ingredients
- Legacy Maker Farms 1876 Single-Source4 canoe-cut marrow bones
- Legacy Maker Farms 1876 Single-Source8 oz bavette, partly frozen and sliced paper-thin against the grain
- 6 cloves garlic, halved
- 3-inch piece ginger, halved lengthwise
- 10 cardamom pods, 4 star anise and 3 cinnamon sticks
- 10 cups water plus 2 cups low-sodium beef stock
- 3 tbsp fish sauce
- 1 tbsp honey or brown sugar
- 12 oz rice noodles
- To serve: cilantro, sliced scallions and lime wedges
Method
- 1Heat the oven to 425°F. Roast the garlic, ginger, cardamom, star anise and cinnamon on a sheet pan for 10–12 minutes, until fragrant and lightly browned. Tie the spices in cheesecloth.
- 2Cover the bones with cold water in a large pot, bring to a boil for 5 minutes, then drain and rinse to remove the scum.
- 3Return the bones to the pot with the 10 cups of fresh water, the stock, the spice bundle, garlic and ginger. Bring to a boil, then lower to a gentle simmer, partly covered, for 2 hours, skimming now and then.
- 4Remove the bones and spices, scraping any remaining marrow into the broth. Stir in the fish sauce and honey, then taste and adjust.
- 5Cook the noodles according to the package and divide among bowls.
- 6Bring the broth back to a boil. Dip the bavette slices into the boiling broth for 30–60 seconds, until just cooked, and add them to the bowls. Ladle the hot broth over the top.
- 7Finish with cilantro, scallions and a squeeze of lime.
- 8Ten minutes or less
Boiling
Cook to temperature, not timeSlice the steak paper-thin. The boiling broth cooks it right in the bowl.
Slow Sunday · Inspired by Fellow Cooks
Adapted from PublicDomainRecipes.com.
Weekend Pho with Roasted Marrow Bones
A long simmer turns our canoe-cut marrow bones into a fragrant broth scented with star anise, cinnamon and roasted ginger. Paper-thin slices of dry-aged bavette cook in seconds in the boiling broth.
TimeAbout 2½ hours (mostly simmering)
Serves4
EaseAdvanced
CutCanoe Cut Marrow Bones
TargetBoiling
Ingredients
- Legacy Maker Farms 1876 Single-Source4 canoe-cut marrow bones
- Legacy Maker Farms 1876 Single-Source8 oz bavette, partly frozen and sliced paper-thin against the grain
- 6 cloves garlic, halved
- 3-inch piece ginger, halved lengthwise
- 10 cardamom pods, 4 star anise and 3 cinnamon sticks
- 10 cups water plus 2 cups low-sodium beef stock
- 3 tbsp fish sauce
- 1 tbsp honey or brown sugar
- 12 oz rice noodles
- To serve: cilantro, sliced scallions and lime wedges
Method
- 1Heat the oven to 425°F. Roast the garlic, ginger, cardamom, star anise and cinnamon on a sheet pan for 10–12 minutes, until fragrant and lightly browned. Tie the spices in cheesecloth.
- 2Cover the bones with cold water in a large pot, bring to a boil for 5 minutes, then drain and rinse to remove the scum.
- 3Return the bones to the pot with the 10 cups of fresh water, the stock, the spice bundle, garlic and ginger. Bring to a boil, then lower to a gentle simmer, partly covered, for 2 hours, skimming now and then.
- 4Remove the bones and spices, scraping any remaining marrow into the broth. Stir in the fish sauce and honey, then taste and adjust.
- 5Cook the noodles according to the package and divide among bowls.
- 6Bring the broth back to a boil. Dip the bavette slices into the boiling broth for 30–60 seconds, until just cooked, and add them to the bowls. Ladle the hot broth over the top.
- 7Finish with cilantro, scallions and a squeeze of lime.
- 8Ten minutes or less
Boiling
Cook to temperature, not timeSlice the steak paper-thin. The boiling broth cooks it right in the bowl.