INGREDIENTS

INSTRUCTIONS

GARNISHES
EMERIL LIVE SHOW #EMIA33
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
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.
GARNISHES FOR ASIAN FONDUE: 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.
Yield: 8 to 10 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998

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