Pho Bo
Servings 5 pint jars
Ingredients
- 5 regular mouth pint jars sanitized, with lids and rings
- 2 lbs beef marrow bones or beef shank, beef shin, beef knuckle
- 1 lb oxtail or beef neck bone
- 1 lb brisket or chuck meat
- 2 large yellow onions quartered
- 1 (2-inch) piece ginger
- 1 apple quartered, optional
- 4 cloves garlic
- 4 cloves
- 3 star anise
- 1 cinnamon stick
- 1 tsp whole black peppercorns
- 1 tsp coriander
- 1 tsp fennel
- 1 black cardamom pod
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp palm sugar or rock sugar
- 1 tsp salt to taste
- 10 cups water
Instructions
Roast the onions and ginger
- Preheat over to 450 degrees and move a rack to the top third of the oven
- Place onions and ginger on baking sheet and in to the oven
- Roast for 30 minutes, turning occasionally, until somewhat charred
Parboil the beef and bones
- Meanwhile, in a large stock pot, add the beef and bones and fill with water
- Bring to a rolling boil and boil for 15 minutes
- Drain the pot in to a colander making sure to get rid of any foam or scum that may have formed on the surface
Pressure cook the ingredients
- Transfer the drained beef and bones, charred onions and ginger, and all remaining ingredients to the Instant Pot
- Add 10 cups water (or more if desired, up to max fill line)
- Secure the lid of the instant pot and make sure the pressure valve is set
- Program the instant pot to cook under high pressure for 1 hour and 30 minutes, and make sure to disable the Keep Warm setting
- After the instant pot has finished cooking, use the quick release method to bring it down to ambient pressure
- Add salt to taste
- Remove the brisket and set aside
- Strain the contents of the pot in to another container and discard the spent solids
- Slice the brisket in to equal pieces to place in the jars with the broth
Canning the Pho Broth
- Set up the five pint jars near the cooking area with their lids and rings handy
- Rinse out the instant pot and place canning rack inside and fill with ~2 inches of water
- Put the brisket pieces in to the jars
- Distribute the stock among the pint jars
- Wipe the rims of the jars clean as necessary
- Apply lids and screw the bands to finger tightness on the jars
- Using the jar lifter, lower the jars in to the instant pot
- Secure the lid of the instant pot and make sure the pressure valve is set
- Program the instant pot to cook under high pressure for 20 minutes, and make sure to disable the Keep Warm setting
Wrapping up the process
- After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
- Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
- If the rings on the jars are loose, they can be finger tightened again, carefully
- Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
- After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
- If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly
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