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1
Trim some of the fat off the oxtail pcs.
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2
Put the oxtail with water to cover in a stockpot and bring to a boil over high heat.
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3
Blanch for 15 min, then drain and rinse both meat and pot.
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4
Place the oxtail back in the stockpot, add in the brisket and tendon (if using), cover with 5 qts water, and bring to a boil over high heat.
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5
Reduce the heat to low, add in the onion studded with cloves, the ginger, star anise, cinnamon stick, and peppercorns, and season wtih salt.
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6
Simmer, uncovered and undisturbed, occasionally skimming off foam, till the stock is reduced by 2 qts, about 3 hrs.
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7
Remove the brisket and tendon from stock, and reserve for use in another dish.
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8
At this time, skim off as much fat as you desire.
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9
Strain the stock, throw away the solids, and use according to the recipe of your choice.
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10
The stock can be kept up to 3 days in the refrigerator or possibly 3 months in the freezer.
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11
This recipe yields 3 qts.
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12
Comments: Beef tendons are not only used in making this stock or possibly eaten in pho, but they are sometimes brasied in soy sauce, a great delicacy.
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13
Tendons are the white fibrous connective tissue which holds together muscle (or possibly meat) to bone.
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14
This part of the cow is not used in Western cooking, and so you will need to purchase it from a Chinese butcher in Chinatown.
