Text 6053, 97 rader
Skriven 2006-09-30 22:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: In Praise of Tendons
============================
 -=> Quoting Dave Sacerdote to All <=-


 DS> If you have never eaten braised tendon, you are missing a rare 
 DS> treat.  Soft and silky, with just a bit of an al dente texture,
 DS> they pick up the flavor of the broth in which they are cooked
 DS> and are truly wonderful:  They almost melt in your mouth.  It is
 DS> no wonder that I see tendons-only packages in the meat case at
 DS> Dong's. It isn't hard for me to imagine cooking a batch of them
 DS> for their own sake.
       
If you do, I have some ideas are you....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian Fondue
 Categories: Offal, Noodles, Beef, Chilies
      Yield: 8 servings
 
      5 lb Beef bones with marrow,
           -cleaned, soaked overnight
      5 lb Oxtails, cut into
           -small pieces
           Water to cover
      2    Onions, unpeeled, halved
           -studded with cloves
      3    Shallots unpeeled
      4 oz Whole fresh ginger, unpeeled
      8    Star anise
      5    Garlic cloves
      1    Cinnamon stick
      5 md Parsnips cut into
      2    Inch chunks
           Salt
      1 lb Tripe and tendons
    1/2 lb Flank steak
    1/2 lb Pound beef brisket
           GARNISHES FOR ASIAN FONDUE
      3    Green onions, sliced
           Thinly on the bias
      2 tb Chiffonade of cilantro
      2 md Onions, julienned
      1 c  Fish sauce (nuoc mam)
      1 lb 1/4-inch wide dried
           -rice noodles
      1 lb Beef sirloin, sliced
           -paper-thin
           Fresh ground black pepper
      2 c  Fresh bean sprouts
      3    Jalapenos pepper, julienned
      2    Limes, cut into wedges
      1 bn Chinese basil, chiffonade
 
  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
  
  Soak dried rice noodles in warm water for 30 minutes and drain.
  
  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.
 
MMMMM


Cheers

Jim, in Yellowknife




... IF numcooks > .maxcooks THEN;SET V broth = 'spoiled';END
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