Ingredients
10lbmixed beef leg bones,such as shin, knuckle and marrow bones
12ozginger,(2 large hands), halved lengthwise
1large garlic head,halved crosswise
20cupsmedium yellow onion,(4 kg), halved lengthwise
8cinnamon sticks
¼cupwhole black peppercorn
6whole star anise pods
1lbbeef brisket
kosher salt
¼cupfish sauce,plus more to taste
1lbsirloin steak,boneless
1lbflat rice noodles,cooked according to package instructions
2cupsfresh mung bean sprouts
1small red onion,very thinly sliced lengthwise
1jalapeño,sliced into thin rounds
1bunchfresh Thai basil
1lime,cut into wedges
hoisin sauce
sriracha
Preparation
Place the beef bones in a large stockpot, then add enough cold water to cover by 2-inches.
Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
Set a rack in the upper third of the oven and preheat the broiler.
Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high for 5 minutes until the aromatics are deeply charred in spots. Remove from the oven and add to the stockpot with the bones.
Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat. Toast for about 5 minutes, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant.
Add the toasted spices to the stockpot.
Season the brisket liberally with salt and add it to the stockpot. Fill the pot with enough cold water to cover everything by 1-inch.
Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer for 2 to 3 hours, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender.
Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
Continue to simmer the broth for 3 to 4 hours more to get as much flavor out of the bones as possible.
Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine-mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
Divide the noodles among 8 large bowls, then top with the brisket and raw steak.
Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and sriracha alongside.
Serve and enjoy!
