Recipe Book

51
the Fast Slow Go
™
BPR680 USC B21
Beef Pho
Prep time: 20 minutes
Pressure cook: 12.0 psi / 1 hour* / Natural Release
Slow cook: HI 4 hours / LO 8 hours
Serves: 4
Ingredients
1 tablespoon vegetable oil
2 lb (900g) beef brisket
2 yellow onions, coarsely chopped
1 head of garlic, cut in half crosswise
3 oz (85g) fresh ginger, sliced
2 x 3-inch long cinnamon sticks
3 star anise
1 bunch (85g) cilantro, stems, roots
and leaves separated
8 cups (2 liters) chicken stock
1 cup (240ml) water
2 tablespoons hoisin sauce
4 tablespoons fish sauce, divided, plus extra to serve
1 tablespoon sugar
12 oz (350g) beef tenderloin
8 oz (225g) thin rice noodles
½ white onion, thinly sliced
5 oz (150g) bean sprouts
1 large red chili, thinly sliced
4 lime wedges, to serve
Method
1. Select SAUTÉ/SEAR and press START to preheat
the cooking bowl. Once preheated, add the oil and
brisket and sear for 7 minutes on each side, until
well browned. Remove from the cooking bowl and
set aside.
2. Add the yellow onions, garlic and ginger and cook,
stirring occasionally, for 3 minutes, until fragrant.
3. Add the spices and cilantro stems and roots and
cook stirring, for 1 minute. Add the stock, the water,
hoisin, 3 tablespoons fish sauce and sugar. Return
the brisket to the cooking bowl. Press STOP to turn
off SAUTÉ/SEAR. Close and lock the lid.
4. Select MEAT and adjust the cooking time to
1 hour to pressure cook OR select SLOW COOK
and press START.
5. Meanwhile, slice the beef tenderloin into very thin
slices, cover and refrigerate until ready to serve.
6. When cooking has completed, skim the fat from
the surface of the stock. Remove the brisket and
thinly slice. Carefully strain the stock, return it to
the cooking bowl, add the remaining 1 tablespoon
fish sauce and close the lid to keep hot.
7. Just before serving, bring a saucepan of water to
a boil. Add the noodles and cook for 7 minutes
or according to package instructions, until just
tender. Drain and rinse under cold water.
8. Divide the noodles and beef among serving bowls.
Pour over the hot stock to cook the beef tenderloin.
Top with the white onion, bean sprouts, cilantro
leaves and chili. Serve with lime wedges and
season with fish sauce
.
*Cooking time excludes the building and releasing
of pressure.