Pho With Smoked Bone Broth And Leftover Brisket

[VideoWolf88]

There's a lot less Asian joints in middle Tennessee compared to Reno, so my wife's been missing out on ramen and pho. Doing a brisket on my PBC is still on my wishlist, so this could be the best of both worlds in our new world.

[Dr ROK]

Meathead your instructions say to peel the onion and cut in quarters but leave the skin on. What am I missing here?

[Meathead]

Nice catch! I have fixed it. Thanks!

[fzxdoc]

Dr ROK

FWIW #1: When making a broth I leave the skins on onions and smashed garlic if those veggies are organic. Since the solids are sieved out in a later step, you won't be eating them. If the veggies are not organic, I peel/remove the skin.

FWIW #2:
From the Farmer's Almanac: The skins of onions are also a rich source of flavonoids, particularly quercetin, a potent antioxidant and anti-inflammatory. Peeling garlic removes the phenylpropanoid antioxidants which protects the heart and helps to fight the aging process along with helping to boost immunity and lower cholesterol.

I know this doesn't answer your question to Meathead, but thought I drop those thoughts into the discussion.

Kathryn

[Dr ROK]

Ditto!

[Meathead]

Onion peel also helps color stocks. But I have decided to leave it out this time since so many onion skins are dirty and moldy.

[kboy24]

Yum.....

[jabostick]

Given your background (and the pronunciation of Pho), I really think you should call this Pho-Q.