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Preheat oven to 475°F
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Place the beef bones, yellow onions, ginger root, and shallots on a foil lined baking sheet.
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Roast for 40-45 mins.
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Place beef bones immediately in a large ice bath while toasting the spices.
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In a dry pan over low heat, toast the cloves, star anise, cardamon pods, coriander seeds, and cinnamon stick; about 30 seconds.
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Pour the toasted spices into an empty soup bag or cheese cloth secured with kitchen twine.
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Place the roasted beef bones into a large stock pot with 5 quarts of purified water.
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Heat slowly on a low heat setting until the water begins to bubble, a low simmer
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Continue simmering while searing the brisket or beef roast (skim off any scum/foam that rises to the top)
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Salt the brisket or beef roast with the coarse salt
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Sear the beef on all sides in a hot pan lightly coated in vegetable oil
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Add the seared beef, roasted onions, ginger, shallots, rock sugar, fish sauce, and the spice bag into the stockpot with the beef bones.
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Cover with a lid, leaving a small crack.
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Simmer on LOW for 2 hours
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Remove the brisket or roast.
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Continue simmering for 2 more hours (or up to like 12 hrs if you can monitor it. Do yo thang!)
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Strain broth through a mesh sleeve into a CLEAN pot.
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Add more salt and/or fish sauce to taste
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Prepare rice noodles according to package instructions
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Serve the hot broth (BE CAREFUL) over the noodles with your desired garnishes.
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Enjoy!