Charring The Vegetables And Finishing The Pho
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Onions, unpeeled halved | |
| and studded with cloves | ||
| 3 | Shallots unpeeled | |
| 4 | oz | Whole fresh ginger |
| unpeeled | ||
| 8 | Star anise | |
| 1 | Cinnamon stick | |
| 5 | Parsnips cut into, 2-inch | |
| chunks | ||
| Salt | ||
| 1 | lb | Tripe and tendons |
| 1/2 | lb | Flank steak |
| 1/2 | lb | Beef brisket |
INSTRUCTIONS
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@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1992
Calories From Fat: 514
Total Fat: 57.6g
Cholesterol: 301.6mg
Sodium: 3347.8mg
Potassium: 6501.1mg
Carbohydrates: 252.9g
Fiber: 47.7g
Sugar: 105.8g
Protein: 133.7g