Beef brisket and pork balls Pho
find a nice piece of brisket (key to success!) - about 500g weight of brisket plus enough water to cover was 1.2kg - added salt at 0.6% of weight added 2 tbsp each of mirin, sake, soya 2 segments star anise 1 small bit of cinnamon bark charred & blackened half onion and a piece of ginger one clove garlic cooked in multicooker at 80 C for 12 hours (actual temp was 83 C) raised to 82 C for last hour (didnt check actual temp) 300g minced pork. salt at 0.7% of weight. let sit for 20 mins then form pork balls
