Matty Matheson is making Vietnamese oxtail pho, a dish he considers a tribute. He starts by preparing the ingredients, including veal bones, brisket, and oxtail. The ingredients are simmered in cold water for 12 hours, then vegetables and spices are added for another 12 hours. The resulting broth is rich and flavorful. He then prepares the garnishes, including crispy garlic and chili peppers in vinegar, and assembles the dish with noodles, brisket, tendon, and crispy oxtail. The finished dish is a flavorful and spicy representation of Vietnamese cuisine.
Here are the key facts extracted from the text:
1. The host, Matty Matheson, is making a Vietnamese dish called "oxtail".
2. Matty Matheson is using veal bones, specifically the shin of a veal, for the bone broth.
3. The ingredients used include bone marrow, brisket, oxtail, onion, ginger, garlic, cinnamon stick, coriander seeds, star anise, cloves, and lemongrass.
4. The broth is simmered for 12 hours to extract the flavors and scum from the ingredients.
5. After 12 hours, the scum is skimmed off, and vegetables such as onion, ginger, and garlic are added to the broth.
6. The broth is simmered for another 12 hours to infuse the flavors of the vegetables.
7. The dish is garnished with sliced chili peppers, garlic, and vinegar, as well as crispy oxtail, brisket, and green onions.
8. The noodles are cooked separately and added to the dish.
9. The final dish is a Vietnamese-style oxtail noodle soup.
Note that I've excluded any personal opinions, comments, or humorous remarks made by Matty Matheson, and only focused on extracting the factual information from the text.