Vietnamese-Style Beef Stock Recipe

Name: Vietnamese-Style Beef Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds oxtail pieces; 3 pounds beef bones (shin or neck); 1/2 teaspoon salt; 1 3-inch piece of ginger, split lengthwise; 1 medium onion, unpeeled and halved; 8 whole star anise; 2 cinnamon sticks; 2 large bay leaves; 5 whole cloves; 1 tablespoon sugar; 2 teaspoons fennel seeds

Servings: persons

2 pounds oxtail pieces
3 pounds beef bones (shin or neck)
1/2 teaspoon salt
1 3-inch piece of ginger, split lengthwise
1 medium onion, unpeeled and halved
8 whole star anise
2 cinnamon sticks
2 large bay leaves
5 whole cloves
1 tablespoon sugar
2 teaspoons fennel seeds

1
Place the oxtails, beef bones, salt and 14 cups cold water in a large stockpot.
2
Set the pot over medium heat and bring slowly to a boil.
3
Meanwhile, heat a small cast-iron skillet over high heat.
4
Place the ginger and onion, cut sides down, into the skillet and cook until charred black, about 3 minutes.
5
Turn the pieces and cook until they are charred on all sides.
6
Remove from the skillet and add them to the stock.
7
When the stock boils, reduce the heat and simmer, uncovered, skimming off any foam that rises to the surface.
8
After the stock has been simmering for 30 minutes and very little foam is collecting on the surface, add the star anise, cinnamon, bay leaves, cloves and sugar.
9
Put the fennel seeds in a tea ball or tie them in cheesecloth and add them to the stock.
10
Continue to simmer, skimming occasionally, for about 3 * more hours.
11
Strain the stock, pass it through a fine-mesh sieve and discard the solids.
12
Refrigerate until the fat solidifies on top of the stock, 3 to 4 hours.
13
Remove the fat with a spoon and discard.
14
The stock will keep refrigerated for up to 3 days.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds oxtail pieces, 3 pounds beef bones (shin or neck), 1/2 teaspoon salt, 1 3-inch piece of ginger, split lengthwise, and more.

Yes, Vietnamese-Style Beef Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese-Style Beef Stock

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