How to Prepare Perfect Fullblood Wagyu Beef Pho

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Fullblood Wagyu Beef Pho. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fullblood Wagyu Beef Pho, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Beef Pho delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Fullblood Wagyu Beef Pho using 27 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Fullblood Wagyu Beef Pho:

1. 2 LB Double 8 Cattle Company Fullblood Wagyu Beef Bottom Round Steak
2. 2 TBSP Grapeseed Oil
3. Kosher Salt (to season)
4. Freshly Ground Black Pepper (to season)
5. 1 PACKAGE Rice Noodles (small and thin) (cooked per package instructions)
6. Stock
7. 2 LB Double 8 Cattle Company Fullblood Wagyu Beef Soup Bone
8. 1 HEAD Garlic
9. 1 Yellow Onion (peeled, large diced)
10. 1 Red Onion (keep peel on, large diced)
11. 2 Carrots (large diced)
12. 2 STALK Celery (large diced)
13. 2 STALK Lemongrass (cut in half widthwise)
14. 7 PIECE Fresh Ginger (three inch pieces, sliced lengthwise)
15. 6 PIECE Whole Star Anise
16. 2 Whole Cinnamon Sticks
17. 2 Whole Clove
18. 6 Whole Cardamom Pods (optional ingredient)
19. 2 TSP Coriander Seeds (optional ingredient)
20. 10 Whole Peppercorns
21. 1 TBSP Fish Sauce
22. Fixings
23. Jalapeño Pepper (optional ingredient) (sliced)
24. 5 Thai Chiles (optional ingredient) (cut into small pieces)
25. 1 CUP Cilantro (leaves and stems)
26. 1 CUP Thai Basil
27. 2 CUP Bean Sprouts

Instructions to make to make Fullblood Wagyu Beef Pho

1. PREPARING THE STOCK Place the Fullblood Wagyu beef soup bone in a roasting pan, and roast at 400°F until the bone gets some good caramelization. This usually takes about 45 minutes to an hour.In the same roasting pan, add the diced onions, celery, and carrots. Brown for another 20 minutes.In a separate dry sauté pan, toast the ginger, star anise, cinnamon sticks, cloves, cardamom pods, coriander seeds, and peppercorns on medium heat. Move the spices around in the pan as they toast.
2. Once it smells toasty, turn off the heat. In a large stock pot, place the soup bone, carrots, celery, onions, all of the toasted spices, lemongrass, and garlic. Cover with cold water, and bring to a slow simmer.Skim off the foam and impurities that are released from the soup bone.As soon as it simmers, reduce the heat and simmer for at least 8 to 12 hours.
3. PREPARING THE FULLBLOOD WAGYU BOTTOM ROUND STEAK One hour before cooking, pull the Fullblood Wagyu bottom round steak from the refrigerator, and let it sit at room temperature.Season the steak with kosher salt and freshly ground black pepper.Heat a medium sauté pan on medium-high heat. Add 2 tablespoons of grapeseed oil to the pan, and let the oil get hot (should be shimmering).Sear the Fullblood Wagyu bottom round steak on both sides for 2 minutes per side, just to get caramelization.
4. Let the steak rest for 10 minutes before slicing very, very thin against the grain.Dunk the very thin strips of steak in the stock while it’s cooking. Allow the steak to cook in the stock for around 1 minute or until cooked through.Remove the cooked steak from the stock, and set aside.
5. PREPARING THE RICE NOODLES Prepare the rice noodles per package instructions. The noodles can be prepared in advance.If you make them ahead of time, drain off the water and toss them in enough grapeseed oil to prevent the noodles from getting sticky.
6. PREPARING THE FIXINGS Slice the jalapeño pepper, and cut the Thai chiles into small pieces. Place them each in small bowls.Place the cilantro in a small bowl, as well as the Thai basil and bean sprouts.These are the fixings/toppings. Those enjoying the Fullblood Wagyu beef pho can pick and choose which toppings they’d like to add to their bowl.
7. FINAL STEPS Strain the stock, and let it cool slightly. Add the fish sauce to the stock.In a large soup or pho bowl, place 1/2 cup of rice noodles.Pour the warm stock over the noodles, and place the sliced Fullblood Wagyu steak strips in the broth.Top with all of the fixings that you’d like.Serve, and enjoy!

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So that's going to wrap this up with this special food Recipe of Award-winning Fullblood Wagyu Beef Pho. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!