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Italian Pho

by , Executive Chef, Schwartz Brothers Restaurants, Washington

Italian Pho

Serves 4

Makes 12 cups of broth

  • Two 16-ounce Certified Piedmontese® boneless chuck short ribs
  • Salt and pepper, to taste
  • ⅓ cup canola oil, for searing
  • 2 large carrots, peeled and cut into 2-inch pieces
  • 1 large yellow onion, peeled and diced
  • 3 large ribs celery, cut into 2-inch pieces
  • 1 bulb fennel, top and fronds reserved
  • 1 leek, top only
  • 12 ounces Pinot Grigio
  • 1½ quarts beef stock
  • 1 15-ounce can crushed tomatoes
  • 2 quarts water
  • 1½ tablespoons dried oregano
  • 1½ tablespoons dried basil
  • 3 bay leaves

In a Dutch oven, sear short ribs in oil until dark brown. Add the remaining ingredients, making sure the beef is submerged in the braising liquid. Bring the mixture to a light boil on the stove top, then cover with a lid and transfer to a 350°F oven for 3 to 4 hours, or until meat is fall-apart tender. Remove, chill, and reserve. After broth has chilled, strain. Reserve short ribs and discard all other ingredients. Chill broth again. Remove solid fat from chilled broth.

    • Garnish Plate
    • Makes 2 garnish plates
    • 1 cup thinly sliced green cabbage
    • ½ cup thinly sliced radicchio
    • ½ cup thinly sliced fennel bulb, fronds reserved
    • ½ cup grape tomatoes, halved
    • 1 teaspoon extra-virgin olive oil
    • 2 jalapeños, thinly sliced
    • 2 Fresno peppers, thinly sliced
    • 4 green onions, feathered
    • 2 stalks basil
    • 2 stalks oregano
    • 6 stems parsley
    • Reserved fennel fronds, as needed

    Mix cabbage, radicchio, and fennel bulb until well combined. Mix the tomatoes with the olive oil. Place cabbage in center of plate, and arrange ingredients around the cabbage.

      • To Serve
      • Makes 1 bowl
      • 8 ounces thin spaghetti, cooked and tossed with extra-virgin olive oil and cracked pepper
      • Reserved short rib broth
      • 1 cup Lacinato kale, sautéed
      • 6 to 7 slices braised short ribs, sliced ¼-inch thick
      • 2 tablespoons grated Parmigiano-Reggiano
      • Pinch basil, chiffonade
      • Garnish Plate (1 plate serves 2 bowls)

      Add hot spaghetti to bowl, and add piping hot broth to bowl around the spaghetti (not directly on it). Transfer hot sautéed kale to the bowl and arrange in a bunch, then arrange sliced short ribs around spaghetti. Garnish the spaghetti with parmesan and basil and serve with garnish plate.

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