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Associate.com - Share Your Recipe!

Recipe Name: Asian Fondue Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
5 Pound(s) Beef bones with marrow
cleaned and soaked
overnight
5 Pound(s) Oxtails, cut into small
pieces
Water to cover
2 Onions, unpeeled halved and
studded with cloves
3 Shallots unpeeled
4 Ounce(s) Whole fresh ginger, unpeeled
8 Star anise
4 Garlic cloves, up to 5
1 Cinnamon stick
5 Parsnips cut into 2-inch
chunks
Salt
1 Pound(s) Tripe and tendons
1/2 Pound(s) Flank steak
1/2 Pound(s) Beef brisket
3 Green onions, sliced thinly
on the bias
2 Tablespoon(s) Chiffonade of cilantro
2 Onions, julienned
1 Cup(s) Fish sauce, nuoc mam
1 Pound(s) 1/4-inch wide dried rice
noodles soaked in warm
water for 30 minutes and
drained
1 Pound(s) Beef sirloin, sliced
Paper-thin
Fresh ground black pepper
2 Cup(s) Fresh bean sprouts
3 Fresh jalapenos pepper
julienned
2 Limes, cut into wedges
1 Chinese basil, chiffonade
6 Pairs chopsticks, up to 8
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3596
Calories From Fat: 625
Total Fat: 70.2g
Cholesterol: 365.1mg
Sodium: 6348.8mg
Potassium: 8181.9mg
Carbohydrates: 579.5g
Fiber: 81.9g
Sugar: 180.6g
Protein: 191.2g


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