j biesinger
TVWBB Platinum Member
I've been on a serious pho bender lately and was joking around with my wife that I'm going to start a food truck and call it "pho que" with a simple concept of barbecue served on top of pho.
I had never made pho before and the wheels in my head started turning. Combined with a 1/2 wagyu brisket flat in my freezer, really got them turning. Now, I've only cooked brisket sous vide once, during a 48 hr/135* short rib cook, and it came out terrible, like bad post roast. It really got me head scratching, how could short ribs can come out meltingly tender but not brisket. I consulted Kevin K and he had some ideas but I put the idea of sv brisket to rest. That is until I saw Douglas Baldwin's suggestion to try 135* for 48-72 hours, and that's what I did. I ran some short ribs for 48 and let the brisket go for another 24.
Prior to cooking, to give the beef a pho flavor, it was rubbed with a mix of star anise, cinnamon, clove, cardamom, coriander and fennel. I vac sealed it, ran it through the long cook, and iced it until I was ready to grill to complete the faux que effect.
The iced brisket hung out in the fridge for a few days while I assemble the broth from some beef ribs, ox tails and shank steaks. Like I mentioned, making pho was new to me and I learned some cool tricks like focusing on marrow bones, and charring the ginger and onion.
you can read more here:
www.lovingpho.com
wagyu brisket on the grill
I'll bet you never thought you'd ever see medium rare brisket that you could cut with a spoon
and served on top of the pho
I had never made pho before and the wheels in my head started turning. Combined with a 1/2 wagyu brisket flat in my freezer, really got them turning. Now, I've only cooked brisket sous vide once, during a 48 hr/135* short rib cook, and it came out terrible, like bad post roast. It really got me head scratching, how could short ribs can come out meltingly tender but not brisket. I consulted Kevin K and he had some ideas but I put the idea of sv brisket to rest. That is until I saw Douglas Baldwin's suggestion to try 135* for 48-72 hours, and that's what I did. I ran some short ribs for 48 and let the brisket go for another 24.
Prior to cooking, to give the beef a pho flavor, it was rubbed with a mix of star anise, cinnamon, clove, cardamom, coriander and fennel. I vac sealed it, ran it through the long cook, and iced it until I was ready to grill to complete the faux que effect.
The iced brisket hung out in the fridge for a few days while I assemble the broth from some beef ribs, ox tails and shank steaks. Like I mentioned, making pho was new to me and I learned some cool tricks like focusing on marrow bones, and charring the ginger and onion.
you can read more here:
www.lovingpho.com
wagyu brisket on the grill
I'll bet you never thought you'd ever see medium rare brisket that you could cut with a spoon
and served on top of the pho
