Quick Brisket Pho

Dinner Entrees & Entertaining
Written By tina wells

It might appear daunting by the ingredients list, but trust me, this recipe comes together in a little over an hour, including prep. While the beef is cooking, spiralize the zucchini, or quicker yet, just purchase them already done. You can add any vegetables you like, use up whatever is in the fridge. The whole family will love it.

Yield: 6
Living Delish & Nutrish:
Quick Brisket Pho

Quick Brisket Pho

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 19 M

Ingredients

  • 2 Tablespoons Avocado Oil
  • 1-1/2 pound to 2 pound brisket
  • 1 medium onion, sliced
  • 2 Tablespoons grated fresh ginger
  • 3 cloves garlic, minced
  • 4 dried shiitake mushrooms
  • 1 tablespoon fish sauce
  • 1/4 cup coconut aminos (or Tamari Gluten-Free Soy Sauce for Reintroduction)
  • 32 ounces Ocean’s Halo Brand Pho broth* or Beef Bone Broth
  • Salt and pepper to taste
  • 3 zucchini spiraled into “zoodles” or pre-cut ”noodles”i
  • 5 ounce package fresh shiitake mushrooms, sliced
  • 3 to 4 multi-colored carrots, sliced
  • Scallions, sliced
  • Jalapeno peppers
  • Fresh basil Leaves, for garnish
  • Fresh cilantro leaves, for garnish
  • Sriracha, as desired
  • *To keep the recipe Whole30 compatible, choose the beef bone broth. The Pho broth contains cane sugar, therefore it is not compatible.

Method

  1. Trim off any silvery skin from the brisket.
  2. Heat the instant pot on the sauté setting, add the avocado oil and sear the meat on both sides, season with salt and pepper.
  3. Add sliced onion, garlic and chopped ginger and sauté.
  4. Add the dried shiitake mushrooms, Pho or bone broth, coconut aminos and fish sauce. Give it a quick stir and make sure the meat is submerged.
  5. Reset the instant pot to cook on high for 45 minutes. Quick release the steam once cook time is completed.
  6. Remove the brisket to a cutting board. Allow to rest for a few minutes, then slice at a 45º angle to make wide, thin slices. Set aside, covered to keep from drying.
  7. Add the sliced carrots and fresh shiitake mushrooms. Reseal the lid and steam valve, and set the timer for 8 minutes.
  8. Quick release once again, stir the meat back into the pot to warm through.
  9. Place the zucchini “zoodles” in large serving bowls, ladle the broth and vegetables over the zucchini. The heat from the broth is just enough to wilt them without overcooking.
  10. Top each bowl with a soft-boiled egg if desired, add fresh cilantro, basil, sliced jalapeños and scallions or whatever you prefer. Serve right away.
  11. Here’s how to make the soft-boiled egg

Calories

729.55

Fat (grams)

39.29

Sat. Fat (grams)

13.99

Carbs (grams)

36.02

Fiber (grams)

6.75

Net carbs

29.27

Sugar (grams)

22.85

Protein (grams)

59.58

Sodium (milligrams)

1086.65

Cholesterol (grams)

185.75

Nutrition Disclaimer: Nutrition is intended for informational purposes only. Any nutritional information on livingdelishandnutrish.com should only be used as a general guideline and is provided as a courtesy, there is no guarantee that it is completely accurate.

©Tina Wells Luxury Brands, LLC
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tina wells https://www.livingdelishandnutrish.com
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