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Preheat the oven and place the soup bone, brisket, and aromatics inside. Roast them together for 30 minutes.
Once the water begins to boil, remove the ingredients from the oven and start blanching them.
Simultaneously, toast the full spice.
While the mixture is pressure cooking, prepare the sliced meat, herbs, toppings, and noodles.
For a quicker process, consider prepping the toppings the day before.
After three hours, your dish will be ready and looking beautiful.