Slow-Cooked Beef Brisket Pho

• 1 pack Silver Fern Farms Beef Brisket
• 1 tbsp vegetable oil
• 3 garlic cloves, sliced
• 5cm piece ginger, sliced
• 2 shallots, roughly chopped
• 1.5 litres beef stock, warmed
• 2 star anise
• 1 stick cinnamon
• 1 stalk lemongrass, bruised
• 1 tbsp fish sauce, plus extra to season
• 1 tbsp palm sugar, plus extra to season
• 300g rice noodles, cooked and drained
• 1 cup bean sprouts
• 2 spring onions, sliced
• 2 long red chillies, sliced
• ¼ cup Thai basil leaves
• ¼ cup Vietnamese mint leaves
• ¼  cup coriander leaves
• 1 lime, cut into wedges

Slow-Cooked Beef Brisket Pho Method

1. Remove the Silver Fern Farms Beef Brisket from the pack and rest for 10 minutes at room temperature. Cut into 4 lengths along the grain.
2. Heat the oil in a Le Creuset Cast Iron Casserole over medium heat. Season the brisket with salt and pepper then sear for 4-5 minutes until brown on all sides. Remove from the casserole pot and set aside.
3. Add the garlic, ginger and shallots to the casserole pot and cook for 3-4 minutes. Return the brisket to the casserole pot. Add the warm beef stock, star anise, cinnamon stick, lemongrass, fish sauce and palm sugar.
4. Bring to the boil, then gently simmer, covered, for 4 hours. Top up with water as necessary to retain the volume. When the brisket is tender, remove it from the stock and shred with two forks, or slice across the grain into thin strips.
5. Strain the stock and discard the solids. Skim any oil off the surface. Season to taste with extra fish sauce, palm sugar, salt and pepper.
6. Divide the noodles between the serving bowls. Top with the shredded brisket, ladle over the stock, then garnish with bean sprouts, spring onion, chillies, Thai basil, Vietnamese mint and coriander. Serve with lime wedges.