Slow Cooked Beef Pho

Instructions

• 1Place a 5½-quart (10-inch) Dutch oven over high heat, once hot, add the oil and ribs and cook until well browned all over. This gives the stock a richer flavor. Remove and set aside.
• 2Cook, stirring occasionally for 4 minutes, or until starting to color. Meanwhile, preheat the oven.
• 3Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, for 4 hours and press Start to preheat. Meanwhile, continue to the next step.
• 4Add the cinnamon, star anise and cilantro stems and roots. Return the ribs and add the stock, water, hoisin sauce, fish sauce and sugar. Mix to combine and bring to a boil. Skim the surface, cover and remove from the heat.
• 5Once preheated, place the pot in the oven and cook for 4 hours. Meanwhile, continue to the next step.
• 6Very thinly slice the tenderloin, cover and refrigerate until ready to serve.
• 7Once the stock is cooked, remove from the oven and skim off the fat for a less oily tasting soup.
• 8Strain the stock into a saucepan and place over low heat to keep hot. The meat can be picked off the ribs and served in the pho or discarded.
• 9Just before serving, cook the noodles in a pot of boiling water for 7 minutes, or until just tender. Drain and rinse under cold water.
• 10Divide the noodles and beef among serving bowls. Pour over the hot stock to cook the beef. Serve topped with onion, sprouts, cilantro and chili. Season with fish sauce and squeeze over lime.