Slow Cooker Beef Pho

Ingredients

• 2 1/2 pounds oxtails
• 1/2 white onion
• 3” piece fresh ginger, peeled
• 2 cinnamon sticks
• 2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 5 whole star anise
• 5 whole cloves
• 1 whole cardamom pod
• 9 cups of water
• 1 1/2 tablespoons beef base, such as Better Than Bullion (I didn't use)
• 1 1/2 tablespoons fish sauce
• 1-inch piece yellow rock sugar, broken into bits, or 1 teaspoon sugar
• Kosher salt
• 1 pound dried rice noodles
• 1/2 pound raw eye of round steak, sliced paper-thin
• 1/2 red onion, very thinly sliced

For serving:
• 2 limes, cut into wedges
• 1 bunch cilantro, cleaned
• 1 bunch Thai or Italian basil
• 1 bunch mint
• 2 jalapeños 6 Thai Bird chiles, thinly sliced
• 1 cup bean sprouts
• Sriracha
• Hoisin sauce

Instructions

1. Preheat broiler to high.
2. Place beef bones, onion, and ginger on foil lined baking sheet. Broil until everything has a nice char, about 8 minutes. Place beef, onion, and ginger in slow cooker.
3. Saute the cinnamon, coriander seeds, fennel seeds, star anise, cloves and cardamom pods in a dry skillet over medium high heat until toasted and frangrant. Place in a cheesecloth square and tie up. Add the spice package, the water, beef base, fish sauce, sugar and 1 teaspoon of salt in slow cooker. Cook on low for 8-10 hours.
4. When you are about ready to eat, cook the noodles per directions leaving them al dente. Drain and rinse with cold water and place in serving bowls. Remove bones and spices from broth and skim off any scum if necessary. Taste and adjust seasonings.
5. Place thin slices of beef and red onions slices on top of noodles. Ladle over the hot broth. Serve with condiments.

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