charring the vegetables and finishing the pho

1 Servings
Onions, unpeeled, halved and; studded with cloves
Shallots unpeeled
4 ounces Whole fresh ginger,; unpeeled
Star anise
Cinnamon stick
5 mediums Parsnips cut into; 2-inch chunks
1 pounds Tripe and tendons
½ pounds Flank steak
½ pounds Beef brisket

Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5-6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped 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.

Recipe By :ESSENCE OF EMERIL SHOW #EE2447 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:19 -0500 From: Meg Antczak <meginny@...>

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