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Ingredients

• 5 pounds beef bones with marrow, cleaned and soaked overnight
• 5 pounds oxtails, cut into small pieces
• Water to cover
• 2 onions, unpeeled, halved and studded with cloves
• 3 shallots unpeeled
• 4 ounces whole fresh ginger, unpeeled
• 8 star anise

• 4 to 5 garlic cloves
• 1 cinnamon stick
• 5 medium parsnips cut into 2-inch chunks
• Salt
• 1 pound tripe and tendons
• 1/2 pound flank steak
• 1/2 pound beef brisket

• GARNISHES FOR ASIAN FONDUE
• 3 green onions, sliced thinly on the bias
• 2 tablespoons chiffonade of cilantro
• 2 medium onions, julienned
• 1 cup fish sauce (nuoc mam)
• 1 pound 1/4-inch wide dried rice noodles, soaked in warm water for 30 minutes and drained
• 1 pound beef sirloin, sliced paper-thin

• Fresh ground black pepper
• 2 cups fresh bean sprouts
• 3 fresh jalapenos pepper, julienned
• 2 limes, cut into wedges
• 1 bunch Chinese basil, chiffonade
• 6 to 8 pairs chopsticks

Description

Cooking Channel Serves Up This Asian Fondue Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel