asian fondue

Categories
emeril
Yield
8 servings
MeasureIngredient
5.00 pounds beef bones with marrow; cleaned, and
; soaked overnight
5.00 pounds oxtails; cut small pieces
water; to cover
2.00  onions; unpeeled, halved,
; studded with cloves
3.00  shallots; unpeeled
4.00 ounce fresh ginger piece; whole, unpeeled
8.00  star anise
5.00  garlic cloves
1.00  cinnamon stick
5.00 medium parsnips; cut 2 chunks
salt; to taste
freshly-ground black pepper; to taste
1.00 pounds tripe and tendons
½ pounds flank steak
½ pounds beef brisket
=== garnishes for asian fondue ===
3.00  green onions; sliced thinly
; on the bias
2.00 tablespoon cilantro chiffonade
2.00 medium onions; julienned
salt; to taste
freshly-ground black pepper; to taste
1.00 cup fish sauce; (nuoc mam)
1.00 pounds dried rice noodles; 1/4 wide, soaked in war
; 30 minutes, drained
1.00 pounds beef sirloin; sliced paper-thin
freshly-ground black pepper
2.00 cup fresh bean sprouts
3.00  fresh jalapeno peppers; julienned
2.00  limes; cut into wedges
1.00 bunch chinese basil; cut chiffonade
8.00  pairs of chopsticks

Place the beef bones and oxtails in a large stockpot, cover with water. Bring the liquid up to a boil and cook for 10 minutes. Remove from the heat and drain. Rinse the pot and bones. Return the bones to the pot and cover with 6 quarts of water. Bring the liquid up to a boil and skim often to remove the foam. When the foam stops rising to the surface, add 3 quarts of water and return to a boil. Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5 to 6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a dampened cheesecloth.

Add the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours after adding the tripe, add the flank steak and brisket. For the garnishes: In a small bowl, combine the green onions, cilantro and onions together. Season the vegetables with salt and pepper. When the broth is ready, remove and discard the oxtails and bones. Reserve the tripe, flank steak, and brisket. Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth.

Add the fish sauce to the broth. Bring to a boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into small pieces.

In a pot of boiling water, drop in the drained noodles and remove immediately and drain. Mound the noodles in the center of an oversized bowl. Bring the broth to a rolling boil and ladle the broth over the noodles. Arrange the remaining ingredients on small plates around the bowl of broth. This recipe yields 8 to 10 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A33 broadcast 03-19-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-29-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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