| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
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 |
md |
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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