Asian Fondue Recipe

Ingredients

  • 5 lb Beef bones with marrow cleaned, and soaked overnight
  • 5 lb Oxtails cut small pcs
  •     Water to cover
  • 2 x Onions unpeeled, halved, studded with cloves
  • 3 x Shallots unpeeled
  • 4 ounce Fresh ginger piece whole, unpeeled
  • 8 x Star anise
  • 5 x Garlic cloves
  • 1 x Cinnamon stick
  • 5 med Parsnips cut 2" chunks
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 lb Tripe and tendons
  • 1/2 lb Flank steak
  • 1/2 lb Beef brisket
  • 3 x Green onions sliced thinly on the bias
  • 2 Tbsp. Cilantro chiffonade
  • 2 med Onions julienned
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 c. Fish sauce (nuoc mam)
  • 1 lb Dry rice noodles, 1/4 " wide soaked in hot water 30 min, liquid removed
  • 1 lb Beef sirloin sliced paper-thin
  •     Freshly-grnd black pepper
  • 2 c. Fresh bean sprouts
  • 3 x Fresh jalapeno peppers julienned
  • 2 x Limes cut into wedges
  • 1 bn Chinese basil cut chiffonade
  • 8 x Pairs of chopsticks

Description

Place The Beef Bones And Oxtails In A Large Stockpot, Cover With Water. Bring The Liquid Up To A Boil And Cook For 10 Min. Remove From The Heat And Drain. Rinse The Pot And Bones.…

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