cateory: specialty
Asian Fondue
Reviews: 198
Ingredients:
- 5 Pound Beef bones with marrow; cleaned, and soaked overnight
- 5 Pound Oxtails; cut small pieces
- Water; to cover
- 2 Onions; unpeeled, halved, studded with cloves
- 3 Shallots; unpeeled
- 4 Ounce Fresh ginger piece; whole, unpeeled
- 8 Star anise
- 5 Garlic cloves
- 1 Cinnamon stick
- 5 Medium Parsnips; cut 2 chunks
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Pound Tripe and tendons
- 1/2 Pound Flank steak
- 1/2 Pound Beef brisket
- GARNISHES FOR ASIAN FONDUE
- 3 Green onions; sliced thinly on the bias
- 2 Tablespoon Cilantro chiffonade
- 2 Medium Onions; julienned
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Cup Fish sauce; (nuoc mam)
- 1 Pound Dried rice noodles; 1/4 wide, soaked in warm water 30 minutes, drained
- 1 Pound Beef sirloin; sliced paper−thin
- Freshly−ground black pepper
- 2 Cup Fresh bean sprouts
- 3 Fresh jalapeno peppers; julienned
- 2 Limes; cut into wedges
- 1 Bunch Chinese basil; cut chiffonade
- 8 Pairs of chopsticks
How to make
Asian Fondue
Asian Fondue
- 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.
Comments for
Asian Fondue
Asian Fondue
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