Pho (Slow cooker version)

• 2 lb Beef brisket
• 1 lb Ox tail
• 1/2 lb Beef bones
• 1 Yellow onion (large)
• 1 Parsnip
• 1 Ginger
• 1 Pho spice bag
• 2 tbsp Fish sauce
• 1 tsp Salt
• 16 oz Rice noodles
• 1 Jalepeno

1. Grill peeled ginger, parsnips and onion on the grill, or broil them, for 10 minutes.
2. 5 minutes on each side.
3. If you are choosing to use all of the Vietnamese spices instead of the spice bag, you can broil or grill them too.
4. Boil beef bones for ten 10 minutes.
5. This will get all of the protein and crud off of the bones and bring it to the top.
6. After 10 minutes strain the bones, rinse them and dump out the water.
7. Throw the bones, brisket, ox tail, onion, parsnip, ginger, spice bag, fish sauce, and salt in the crockpot.
8. Fill with water until about 1 or 1.5 inches from the top.
9. Put on low for 8 hours.
10. 30 minutes before serving, soak the noodles in cold water for 30 minutes.
11. Put some water on the stove and have it coming to a boil by the time the 30 minutes are up.
12. Pull out the beef brisket and thinly slice it.
13. Set it aside.
14. Pull all of the ingredients out of the broth.
15. Strain the broth through a cheese cloth into a container.
16. Take the noodles out of the cold water and place them in a bowl.
17. Pour the boiling water into the bowl for 15 seconds, then strain the noodles.
18. Distribute the noodles into the serving bowls.
19. Add the sliced beef, cilantro, sliced onion, bean sprouts and any other garnishes.
20. Ladle out the strained pho broth into each bowl.
21. Add sriracha, hoisin, and chili oil to taste.
22. Enjoy.

brisket, tail, bones, yellow onion, ginger, sauce, salt, noodles, jalepeno

Taken from cookpad.com/us/recipes/359413-pho-slow-cooker-version (may not work)