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Asian Fondue
5
5
Pound Beef bones with marrow; cleaned, and soaked overnight
Pound Oxtails; cut small pieces
Water; to cover
2
3
4
8
5
1
5
Onions; unpeeled, halved, studded with cloves
Shallots; unpeeled
Ounce Fresh ginger piece; whole, unpeeled
Star anise
Garlic cloves
Cinnamon stick
Medium Parsnips; cut 2 chunks
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
Pound Tripe and tendons
/2 Pound Flank steak
/2 Pound Beef brisket
GARNISHES FOR ASIAN FONDUE
3
2
2
Green onions; sliced thinly on the bias
Tablespoon Cilantro chiffonade
Medium Onions; julienned
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
Cup Fish sauce; (nuoc mam)
Pound Dried rice noodles; 1/4 wide, soaked in warm water 30 minutes, drained
Pound Beef sirloin; sliced paper−thin
Freshly−ground black pepper
2
3
2
1
8
Cup Fresh bean sprouts
Fresh jalapeno peppers; julienned
Limes; cut into wedges
Bunch Chinese basil; cut chiffonade
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
Asian Fondue
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