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–+ servings

Carnivore Pho

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Cook Time 12 hours
Total Time 12 hours
Servings 8
Calories 250 kcal

Ingredients
  

  • 3 lbs about 1.36 kg beef bones (a mix of marrow and knuckle bones)
  • 1 lb about 450 g thinly sliced rare beef (such as sirloin or eye of round)
  • 12 cups about 2.8 liters water
  • 2 tablespoons about 30 ml apple cider vinegar
  • 1 teaspoon about 5 ml salt, or to taste

Optional:

  • 1/2 teaspoon about 2.5 ml black pepper, or to taste (for those who include spices in their carnivore diet)

Instructions
 

  • Broth Preparation: Place beef bones in a large stockpot. Add water and apple cider vinegar to help extract nutrients from the bones. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the top.
  • Simmering: Allow the broth to simmer gently for 12- 24 hours. This long simmering process extracts the maximum amount of nutrients and flavors from the bones, creating a rich and savory broth.
  • Seasoning the Broth: Add salt to the broth, adjusting the amount to your taste preference. If using, add black pepper at this stage.
  • Straining: After the broth has finished simmering, strain it through a fine-mesh sieve to remove the bones and any impurities. Return the clear broth to the pot and keep it hot.
  • Preparing the Beef: Arrange the thinly sliced beef on a plate. The beef should be thinly sliced so it will cook quickly when added to the hot broth.
  • Assembling the Pho: Place some thinly sliced beef in a bowl. Ladle the hot broth over the beef, which will cook the meat instantly.
  • Serving: Serve the carnivore pho immediately, ensuring the broth is hot enough to gently cook the thin beef slices upon serving.

Nutrition

Calories: 250kcalProtein: 30gFat: 20g
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