STUDIO CITY (CBSLA.com) — Chef Ray Estrada stopped by KCAL9 Friday to share some trending recipes using bone broth.
Estrada, of Le Cordon Blue in Los Angeles, explained bone broth has a variety of healthy benefits that reportedly boost energy, repair muscle tears, improve muscle tone, and support kidney health and circulation.
To re-create the Pho Bo Broth that he prepared on set, follow this recipe:
Bone Broth Ingredients:
- Oxtail cut into three-inch pieces
- Beef bones
- 64-ounces of prepared beef or veal stock
- 1/2-ounce of vegetable oil
- Two whole onions cut into 1/4-inch slices
- Eight-ounces of daikon chopped
- 1.5-ounces of fresh ginger peeled and sliced
- Three green onions crushed
- Three garlic cloves
- Whole cinnamon stick
- Piece star anise
- One teaspoon black peppercorn
- Four-ounces of dried rice sticks (Bahn pho) soaked in hot water for 30 minutes then drained
- Eight-ounces of flank steak cut very thin
- Four-ounces of bean sprouts
- Four-ounces of red onions thinly sliced
- One green chili pepper (Jalapeno or Serrano) sliced thinly
- Two-ounces of green onions cut in half-inch pieces
- One-ounce of fresh cilantro leaves
- One-ounce of fresh mint leaves
- One-ounce of fresh basil leaves
- One-ounce of Vietnamese fish sauce
- Eight-ounces of lime wedges
- Rinse the oxtail and beef bones. Cover with cold stock and additional water if necessary, bring to a slow boil. Reduce heat and simmer, skim as necessary for the first 30 minutes.
- Heat oil in a pan and add sliced onions. Cook, stirring continuously as the onions brown. Remove onions and drain the fat.
- After the stock has stopped foaming, add the browned onions, daikon, ginger, green onions, garlic, cinnamon, star anise, and black pepper. Simmer and continue to skim for two hours.
- Strain the stock using two layers of cheese cloth. Remove oxtail and shred the meat to serve with the soup.
- Blanch the bean sprouts in boiling water for three seconds. Drain, rinse with cold water and drain.
- Arrange the sliced beef on a platter. Garnish with red onions, sliced chilies, lime wedges, mint leaves, and basil.
- At serving time, cook rice sticks in boiling water to heat. Drain.
- Divide rice sticks equally among four serving bowls.
- Season hot beef stock with fish sauce and black pepper to taste.
- Each person then can add cooked beef, raw flank steak and red onions to their noodles. Ladle hot stock over the meat, stirring to cook the meat.
- Add green chile, bean sprouts, cilantro, mint, basil, and lime to taste.
For more information on how to become a student at Le Cordon Bleu, click here.