paleo pho

The following ingredient measurements and cooking time are for a 6-quart size instant pot (electric pressure cooker). If your instant pot size is smaller than 6-quart, please reduce the beef bone and brisket quantity by a ¼ to ½ lb less. Please make sure not to overfill the soup pot. Leave some space to allow liquid come to a boiling state without spilling over.

Paleo Beef Brisket Pho (An Instant Pot Recipe)

Beef brisket

lbs beef shank soup bones

carrots

onion

leek

Water

½ tsp fine sea salt*

tbsp Red Boat fish sauce

tsp five spice powder ((optional))

Tea bags or cheese cloth

ginger

star anise

cinnamon

green cardamom

shallots

cilantro roots ((alt. 1 ½ tsp coriander seeds))

Lime wedges

Baby bok choy

Bean sprouts

Red chili peppers

Mint leaves

Asian/Thai basil ((optional))

Cilantro ((optional))

chili pepper sauce ((optional))

Soak the dry shiitake mushrooms overnight in room temperature water. If rush on time, soak in warm temperature water until the mushrooms are soft and tender.

Pre-boil the bones and brisket: add the bones and brisket to a large stockpot and cover with water. Bring the water to boil over high heat, then reduce to medium and simmer for 10 more minutes. Rinse the bones and meat over room temperature tap water.* Set aside. Discard the broth.

Grill the ingredients under “Pho Aroma Combo” in a cast iron over medium heat. No oil added. Rotate and flip the ingredients frequently until you can smell a nice and lovely fragrant. Be careful not to burn the aroma combo. Slightly charred outer surface is okay but not burnt.

Slice the mushrooms. Save the mushroom water. Roughly dice leek. Add aroma combo and leeks to large tea bags or cheesecloth tied with a string.*

Pre-Cooking:

In a 6-quart size instant pot, add beef bones, brisket (fatty side up)*, slicedd shiitake, diced carrots, aroma combo, onion, and leeks (in tea bags). Strain the mushroom water as you add the liquid to the pot. Fill the pot with more tap water until it reaches the 4 liter mark. Close the lid in Sealing position - Press Soup - Adjust to 40 minutes/High pressure/More.

Allow the instant pot come to natural pressure release (valve dropped), discard the whole onion and aroma combo in tea bags.

Remove the brisket and soak it in cold water for at least 10 minutes. This will prevent the meat from turning dark color. Discard aroma &amp; leek tea bags, yellow onion, and beef bones. Season the broth with 2 ½ tsp fine sea salt, 1 tbsp fish sauce, and 1 tsp five spice powder (optional).

Thin slice the brisket in 45 degree angle and against the grain. Ladle the broth over bean sprouts, carrots, mushrooms, mint leaves, Asian basil, chili peppers, and sliced brisket. Serve hot with lime wedges.

Instant Pot Cooking:

https://www.youtube.com/watch?v=kI6vNGLRjzU

Get the recipe here: http://iheartumami.com/paleo-beef-brisket-pho

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Paleo Beef Brisket Pho |Keto Whole30 recipes| IHeartUmami

A Paleo Beef Pho recipe that's Whole30 compliant and completely delicious! It uses zucchini and kelp noodles to keep it gluten free and it's packed with flavor.

Paleo Beef Pho

ginger (sliced)

cloves

tbsp fish sauce

beef broth

lb. kelp noodles

zucchini (spiralized)

lb. beef (sliced)

Salt and pepper

fresh mint, fresh basil, lime juice, sriracha, etc. (for toppings)

Broil

Place onion and ginger on a baking sheet and broil on high for 5 minutes or so, or until onions start turning slightly golden.

Heat

While they're broiling, place cinnamon, cloves and star anise in a large saucepan and heat over medium-high.

Simmer

Transfer broiled ginger and onion to saucepan; add fish sauce and beef broth and bring to a boil; reduce to a simmer and simmer for 10-15 minutes.

Cook

Meanwhile, place beef, salt and pepper in a skillet and cook beef for 2 minutes per side.

While beef is cooking, make the kelp noodles according to instructions on the package, and spiralize the zucchini. Once kelp noodles are almost cooked, add zucchini noodles to pot and cook for 2-3 minutes. You want the noodles to be softer, but not soggy.

Strain

At this point. strain the broth through a fine mesh strainer, removing all of the "chunks" and stuff.

Strain the noodles and place into a bowl (or bowls). Add beef to bowls and then pour strained broth overtop. Add toppings and enjoy!

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Paleo Beef Brisket Pho (An Instant ...

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Top 2 paleo pho recipes from across the web

The most viewed paleo pho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Paleo Beef Brisket Pho (An Instant ...

Paleo Beef Pho

The most viewed paleo pho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine