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1
Rub the oxtail pieces with the gochugaru and place in an oiled roasting pan along with the quartered onions and roast at 400F until everything is browned nicely.
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2
Use the leek greens to make a bouquet garnie; tie in a bundle with the parsley.
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3
Transfer the oxtail and onions to a stock pot. Toss in the bouquet, the anise, the ginger and salt. Cover with 2 quarts water and bring to a simmer. Do not boil! Scoop off the foam as it comes up. Continue this process for about six hours with a lid on the stock pot, slightly askew.
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4
Scoop out the ox tail pieces and refrigerate overnight.
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5
Discard the bouquet and strain the stock through a cheese cloth lined chinois and refrigerate that in a separate container and hold it overnight as well. On the next day skim off that fat cap which will have formed. Underneath that cap you should have a nice jelly.
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6
Scrape as much meat as you can get from the oxtail spine. Set aside.
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7
Soak the arbol chiles in water and put those aside.
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8
Heat your jellied stock back up to a liquid state. You will need about 6 cups so add water if needed.
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9
Roll your stemmed collard leaves into a cigar shape and chiffonade into wide ribbons. Add those to your simmering stock along with the daikon and the reserved meat.
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10
Add in the arbol chiles and the lo mein noodles. Cook until al dente. Taste for salt.
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11
Finish with sliced scallions.
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12
*If you must, substitute a flavorful Spanish pimenton.