Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely.
My broth is greenish-gray in color, mostly flavorless, and smells like a swamp.
Here is what I did. Keep in mind, this happened TWICE:
- I purchased a few pounds of beef knuckles from the store.
- I placed them in a stock pot, and covered them with water.
- I boiled them for a half hour or so.
- I emptied the pot, along with all of the scum.
- I did my best to scrub all of the scum away from the knuckles (very difficult).
- I re-filled the pot with water.
- I brought it to a boil.
- I added some chunks of beef.
- I skimmed the top frequently.
3 hours later: disgusting pond water.
Since this process is so time-consuming, I am not keen on experimenting with it again until I have a pretty good idea of what went wrong. I've asked around for some advice. Some told me I should roast the knuckles first. Some told me I should start with cold water. Ok, this sounds like good advice, but these seem like small potatoes. They certainly don't seem like the sort of thing that could turn a pot of beautiful, delicious beef brother into pond water. I must be doing something horribly, horribly, horribly wrong.
I'm hoping to find someone who has had a similar experience, and has a pretty good idea of why this is happening to me. =(