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1
Rinse the bones and boneless beef.
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2
Peel and cut apple into chunks.
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3
Halve the large onion and cut into thick slices.
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4
Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.
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5
Put the star anise, cinnamon and cloves in an 8-quart pressure cooker.
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6
Over medium heat or using the saute function, toast for several minutes, stirring frequently, until fragrant.
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7
Add the onion and ginger.
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8
(If using a stove-top pressure cooker, raise heat to medium-high.)
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9
Stir and cook for a minute or two.
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10
A little browning is O.K.
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11
Add 9 cups water.
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12
Add the bones, beef, apple and salt.
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13
Lock the lid.
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14
If using a stovetop pressure cooker, raise heat to high and bring pressure to 15 p.s.i.
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15
Then reduce the heat to medium or medium-low.
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16
The pressure should be just high enough that a gentle, steady flow of steam comes out of the cookers valve.
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17
Cook for 20 minutes.
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18
If using an electric pressure cooker, set timer for 30 minutes.
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19
After cooking, both cookers will require time to allow pressure to decrease naturally, about 15 to 20 minutes.
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20
When that is done, carefully remove lid.
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21
Transfer boneless meat to a bowl, cover with water and soak for 10 minutes.
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22
This cools it and keeps it from drying out.
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23
If desired, scrape any bits of tendon from the bones and add to the bowl of water.
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24
Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin.
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25
Discard the remaining solids.
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26
(At this point, the broth and beef can be cooled and refrigerated for up to 3 days.)
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27
Skim all but about 3 tablespoons of fat from the broth.
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28
You should have about 8 cups of broth.
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29
Add fish sauce and more salt, if needed.
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30
Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.
