Shank’d – Faux Pho

Shank’d – Faux Pho

I’m a horror when it comes to shopping at the international markets. I buy things that:

I have no idea what they are
What you’re supposed to do with them
Buy just way too freakin‘ much of it.
Sometimes, all three…. shush

My last outing, I bought 2 – 2.5 pound packages of white miso paste. In all fairness to me, one was miso + dashi, so that makes it all better…

Anyway, I bought them, I own them, and they live in the freezer waiting for that special day when they would earn their keep in my kitchen.
That would be today.

Photo Courtesy of National Cattlemen’s Beef Association

So, I was poking around the meat counter the other day can came across a package of Beef Shank Steaks.
Two beautifully plump, thick marrowed, perfectly packaged 3″ hunks of bovine nirvana… and I had to have them.

The thing was… I had absolutely no idea what I was going to do with them… like the miso – I just wanted them.

Last night I got the craving for a beefy, noodle y soup and I thought that those shank steaks would make the perfect base for a faux pho.

I’m calling it faux because:

  1. The dish is Vietnamese
  2. The Miso is Japanese
  3. The 5 spice is…well, Chinese

So, kinda – sorta Asian Multicultural

Faux Pho
Miso Beef Shanks with Rice Sticks
Serves 2 (maybe 3)
2 Good Sized Beef Shank Steaks
4 Cups Vegetable Stock – Divided
3 Tablespoons  Reduced SodiumWhite Miso with Dashi
(If the miso paste you’re using is sans dashi, Add 1 Teaspoon of Dashi Powder to each Steak)
2 Cloves Garlic – Minced
1/4 Teaspoon Red Chili Flakes
1 Shallot – Sliced Thin
1 Carrot – Cut into very thin rounds
1/2 Cup Shredded Cabbage
2 Scallions
2/3 Package Rice Sticks
(usually there are 3 pillows of noodles in a package – use 2) Widgets

Coat each steak with 1 tablespoon of the miso / dashi, place both in a large zipper bag with the shallots and garlic. Seal and let marinate for a minimum of 1 hour

Preheat the oven to 325
Place the shanks in a covered casserole (or dutch oven) and add 2 cups of the vegetable broth.
Cover and braise for 2 1/2 hours

Carefully lift the shanks out of the braising liquid and set aside to rest a bit
Skim off all the fat from the remaining liquid
Set the dish over medium high heat, add the remaining broth, carrots and cabbage, the remaining tablespoon of miso, the Chinese 5 spice and chili flakes, and bring to a boil
Once the stock is at a rolling boil, set off the heat and place the 2 bundles of rice sticks into the hot broth – allow to sit for 10 minutes off the heat.
While the noodles are steeping, push the marrow out of the bone and divide into half and thinly slice the shank meat across the grain

In 2 large bowls, divide and place 1/2 the noodles into each
Place 1/2 of the sliced meat with the marrow over the noodles and top each with 1/2 the vegetables and broth

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