Charring the vegetables and finishing the pho
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions, unpeeled, halved and; studded with cloves | |
| 3 | Shallots unpeeled | |
| 4 | ounces | Whole fresh ginger,; unpeeled |
| 8 | Star anise | |
| 1 | Cinnamon stick | |
| 5 | mediums | Parsnips cut into; 2-inch chunks |
| Salt | ||
| 1 | pounds | Tripe and tendons |
| ½ | pounds | Flank steak |
| ½ | pounds | Beef brisket |
Directions
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@...>