pho bo without the oxtail?
Does anyone have a recipe for this classic vietnamese soup, in which I can make it without the oxtail? -Not my preference in cooking, regardless of the flavor it provides. I don't mind the time it might take to make the broth/soup. Thank you!
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re: paulj
yimster
Jan 4, 2009 06:42 AM
Well, you are right about the price. But I use a large portion of oxtail and after roasting I only cook the oxtail in the broth for about an hour or so and then pick off most of the meat from the bones and make a tomato sauce for pasta.
Then I return the bones to the stork pot for further cooking. Lot of flavor in the bones.
The texture of the meat is great for pasta.
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yimster
Jan 3, 2009 04:07 PM
During the holiday season we as a family have a lot of prime rib roast with bones. If I can get the bones first I will use them in place of ox tails (I for one like ox tails better).
Otherwise you can buy the ribs by themselves for about a buck a pound. But they are not as flavorful and a lot fatter.
I would roast them along with some root vegetables first prior to trying to make soup. This way you can drain some of the fat.
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re: yimster
oakjoan
Jan 3, 2009 04:17 PM
mmuch: I used to feel the way you do about oxtails...until I had the wonderful stew at Louis Basque Corner restaurant in Reno, NV. I must have not been paying attention when the dish was announced (it's a family-style place where most of the dishes are the same for all), but I started eating it and it was so delicious that I overcame my squeamishness and have loved them ever since.
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paulj
Jan 3, 2009 04:05 PM
Judging from the meats I see at 99 Ranch, I suspect the stock is most often made with bones (shank and neck), shank (on or off the bone), and tendon. Tendon is one of the toppings as well, but it clearly has to be softened first in the making of the broth.
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