MAKES FIVE-SIX SANDWICHES

Tender roast beef encrusted in pho spices, horseradish-herb sauce, Swiss cheese, flavorful pho broth, and french bread. What’s not to love? Plan ahead – the broth and roast beef are best prepped the day before! 

ACTIVE + TOTAL TIME: OVERNIGHT + 2 HR 30 MIN

PHO BROTH

• 3 ½ Lbs. Beef Bones, Preferably a Mixture of Knuckle, Shin and Neck Bones
• 2 Tbsp. Tomato Paste
• 2 Large Yellow Onions, Halved
• 3 Shallots, Halved
• 4-5 Carrots, Unpeeled, Cut Into Coins
• 3-4 Stalks Celery, Roughly Sliced
• 1 Large Bunch Ginger, Roughly Sliced
• 1 Cinnamon Stick, Toasted
• 3 Cardamom Pods, Toasted
• 5 Star Anise, Toasted
• 16 Cups Water
• ¼ Cup Diamond Crystal Kosher Salt (Half If Using Morton)
• ¼ Cup Granulated Sugar
• ⅛ Cup MSG (Optional)
• 2 Tbsp. Fish Sauce

PHO-ENCRUSTED ROAST BEEF

• 3 Lbs. Top Round, Patted Dry
• 2 Cinnamon Stick, Toasted
• 2 Cardamom Pods, Toasted
• 3 Star Anise, Toasted
• 1 ½ Tbsp. Salt
• 2 Tsp. Black Pepper
• 1 Tsp. Granulated Sugar
• ½ Tsp. MSG (Optional)
• 2 ½ Tbsp. Dijon Mustard

HORSERADISH-HERB SAUCE

• 1 Cup Mayonnaise 
• 3 Tbsp. Horseradish, Grated
• 1 Tsp. White Vinegar
• ½ Packed Cup Basil, Roughly Chopped
• ¼ Packed Cup Mint, Roughly Chopped
• ¼ Packed Cup Cilantro, Roughly Chopped
• 1 Tsp. Diamond Crystal Salt (Half If Using Morton)
• ½ Tsp. Black Pepper

ASSEMBLY

• Swiss Cheese
• French Bread Rolls

PREP

DAY BEFORE:

MAKE THE STOCK:

• Heat the oven to 375°. Rinse the bones well in a sink, changing the water several times to remove any residue, then drain and pat dry. Rub the bones with tomato paste and arrange on a lined baking sheet. Roast until deeply browned, about 1 hour.
• On a second lined baking sheet, arrange the halved onions and shallots, carrot coins, sliced celery and ginger. Drizzle lightly with neutral oil and roast alongside the bones until caramelized, about 1 hour.
• In a dry, heavy-bottomed pan over medium-high heat, toast the cinnamon, cardamom pods and star anise until fragrant, about 5 minutes. Divide the spices in half and let cool. Grind one portion to a fine powder using a spice grinder or mortar and pestle – it really doesn’t matter what you use, so long as it’s well-ground. Stir the ground spices with salt, black pepper, sugar and, if using, MSG; set aside.
• Transfer the roasted bones and vegetables to a large stockpot. Add the water, the remaining whole spices, salt, sugar and, if using, MSG. Bring just to a bare simmer – ABSOLUTELY DO NOT LET IT COME TO A BOIL – and cook gently overnight, skimming any foam from the surface.

TIP: I CANNOT EMPHASIZE THIS ENOUGH: UNDER THE THREAT OF PHYSICAL HARM, DO NOT LET YOUR STOCK COME TO A BOIL. The reason we don’t boil stock is because the high heat will agitate the proteins and fat in the stock, allowing them to leach out and make your stock cloudy and greasy. Yes, it’s going to take longer, but the results will be worth it. 

PREPARE THE BEEF:

• Coat the top round lightly with mustard, then rub all over with the reserved ground spice mixture. Refrigerate uncovered overnight.

DAY OF:

• MAKE THE HORSERADISH SAUCE:
  In a small bowl, stir together mayonnaise, grated horseradish, white vinegar and chopped herbs. Refrigerate for at least 1 hour to allow the flavors to meld.
• Remove the beef from the refrigerator about 30 minutes before cooking to ensure even heat.

COOK

• Heat the oven to 250°. Place the beef on a wire rack set over a baking sheet. Roast until the internal temperature reaches 120° to 125° for medium-rare, 45 to 60 minutes, rotating if needed for even cooking. (Ovens vary, so begin checking early.) Let rest until completely cool, about 30 minutes. Increase the oven temperature to 375°.

TIP: NO TWO OVENS ARE THE SAME! The oven I used to develop this recipe may not necessarily have the same power as yours. It may take more or less time for your roast to reach your desired internal temperature, so I would suggest keeping a close eye on it. 

• With a sharp knife, slice the roast as thin as you possibly can; honestly, if your knife skills aren’t that great, you don’t need to obsess over making your slices super thin – it’s all going into your mouth, anyway; set aside. 
• Using a sharp knife, slice the beef as thinly as possible and set aside.
• Strain the broth, discarding the solids, and return the liquid to the pot. Keep warm over low heat and adjust seasoning to taste; a tablespoon of fish sauce would be nice here.
• Split the French bread lengthwise. Pile the bottom halves generously with sliced beef and top with Swiss cheese. Place in the oven until the cheese has just melted, about 5 minutes. Spread the horseradish sauce over the top halves.
• Close the sandwiches and serve warm, with small ramekins of the hot pho broth for dipping.