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Pho

1 large onion
3" piece fresh ginger
4 lb beef marrow bones, sawed into smaller pieces
3 lb beef brisket or stewing beef
2-inch cinnamon stick
2 whole star anise
1 tsp. salt
2 Tbsp fish sauce

Preheat oven to 450. Peel onion. Put onions and ginger in the oven
and roast for 30 minutes. Brown a little and remove them, set aside.
Put marrow bones and brisket into a very large pan. Add 5 1/2 qts
water and slowly simmer. Over next 15 minutes, remove scum that
rises to top. Then add onion, ginger, cinnamon, star anise and
salt. cover partially and cook gently for about 2 1/2 hours or
until brisket is tender. Remove brisket and set aside. Once it has
cooled, it can be wrapped and stored in the fridge for other dishes.
Continue to cook stock gently, with the pan partially covered, for
another 2-2 1/2 hours. Add fish sauce until it has desired saltiness.
Strain stock into lge bowl through double thickness cheesecloth.
Put into containers, cover, and refrigerate. Remove fat from top
when cold. Ready to use.

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