-
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.
-
2
Use the leek greens to make a bouquet garnie; tie in a bundle with the parsley.
-
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.
-
4
Scoop out the ox tail pieces and refrigerate overnight.
-
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.
-
6
Scrape as much meat as you can get from the oxtail spine. Set aside.
-
7
Soak the arbol chiles in water and put those aside.
-
8
Heat your jellied stock back up to a liquid state. You will need about 6 cups so add water if needed.
-
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.
-
10
Add in the arbol chiles and the lo mein noodles. Cook until al dente. Taste for salt.
-
11
Finish with sliced scallions.
-
12
*If you must, substitute a flavorful Spanish pimenton.
