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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

Description

Asian Fondue

Emerils