Pho Flavored Brisket

Viet Brisket
  • Difficulty: 3
  • Serves: 4
  • Prep: 15 min
  • Cook: 1.5 hours

Ingredients

MEAT

  • 2 Lbs Beef Brisket, Grassfed, cut into Fist-Sized Chunks
  • 1 Ea Onion, Yellow, Chunks
  • 4 Ea Garlic
  • 1 Ea Lemongrass
  • 1 Ea Cinnamon Sticks
  • 1 Tbsp Coriander Seeds
  • 8 Ea Star Anise
  • 3 In Ginger
  • 1 Tbsp Five Spice
  • 1 Tsp Salt
  • 1⁄2 Tsp Pepper
  • 1 Tbsp Fish Sauce
  • 3 Tbsp Coconut Aminos
  • 1 Qt Water, Beef Broth, or Pho Broth
  • 1 C Basic Cauliflower Rice or Resistant Starch Rice, Cooked

ACCOMPANIMENTS

  • Pickled Carrot & Daikon, Fried Shallots, Cilantro, Scallion, Mint, Peanuts, Chilis, Hoisin, Lime, Chili Oil

Steps

  • 1 Sear meat in a pressure cooker until brown on all sides.
  • 2 Add the onion, garlic, lemongrass, cinnamon stick, coriander seeds, star anise, ginger, five spice, salt, and pepper and saute until fragrant and beginning to brown, about 30-60 seconds.
  • 3 Add the fish sauce and coconut aminos to deglaze. Cook for another 30 seconds to start to caramelize.
  • 4 Add the water or broth, secure the pressure cooker and cook on high pressure for 1 hour.
  • 5 Once done, strain the broth, keeping the meat aside. Discard the spices and vegetables.
  • 6 Reduce the broth until a thick sauce forms.
  • 7 Plate the meat on top of the cauliflower rice, cover in sauce. Serve with the accompaniments of your choosing.
chef-gil

Gil Butler

Chef Gil Butler is the owner of Primal Chef,  specializing in making healthy food taste good, and making healthier versions of your favorite foods. 

He's a graduate of Seattle Culinary Academy and has worked with clients ranging from busy families to business executives and Hollywood producers.

Chef Gil is the former Executive Chef at Dave Asprey's 40 Years of Zen. He has also served as head chef for high net-worth private family households, managing their kitchens and other chefs. 

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