Asian Fondue Recipe

• 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

1. Place the beef bones and oxtails in a large stockpot, cover with water.
2. Bring the liquid up to a boil and cook for 10 min.
3. Remove from the heat and drain.
4. Rinse the pot and bones.
5. Return the bones to the pot and cover with 6 qts of water.
6. Bring the liquid up to a boil and skim often to remove the foam.
7. When the foam stops rising to the surface, add in 3 qts of water and return to a boil.
8. Char the onions, shallots, and ginger, directly over a gas burner or possibly under the broiler, about 5 to 6 min.
9. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a dampened cheesecloth.
10. Add in the spice bag and parsnips to the simmering broth.
11. Season the broth with salt and pepper.
12. Simmer the liquid for 1 hour.
13. Add in the tripe and tendons to the broth and simmer uncovered for 5 hrs.
14. Two hrs after adding the tripe, add in the flank steak and brisket.
15. For the garnishes: In a small bowl, combine the green onions, cilantro and onions together.
16. Season the vegetables with salt and pepper.
17. When the broth is ready, remove and throw away the oxtails and bones.
18. Reserve the tripe, flank steak, and brisket.
19. Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth.
20. Add in the fish sauce to the broth.
21. Bring to a boil and reduce to a simmer.
22. Slice the tripe, flank steak, and brisket, into small pcs.
23. In a pot of boiling water, drop in the liquid removed noodles and remove immediately and drain.
24. Mound the noodles in the center of an oversized bowl.
25. Bring the broth to a rolling boil and ladle the broth over the noodles.
26. Arrange the remaining ingredients on small plates around the bowl of broth.
27. This recipe yields 8 to 10 servings.

overnight, water, onions, shallots, ginger, anise, garlic, cinnamon, salt, tendons, flank steak, brisket, green onions, cilantro chiffonade, onions, nuoc, rice noodles, paper, fresh bean sprouts, fresh jalapeno peppers, chinese basil

Taken from cookeatshare.com/recipes/asian-fondue-70315 (may not work)