Vietnamese-Style Beef Stock

1. 1

   Place the oxtails, beef bones, salt and 14 cups cold water in a large stockpot.

2. 2

   Set the pot over medium heat and bring slowly to a boil.

3. 3

   Meanwhile, heat a small cast-iron skillet over high heat.

4. 4

   Place the ginger and onion, cut sides down, into the skillet and cook until charred black, about 3 minutes.

5. 5

   Turn the pieces and cook until they are charred on all sides.

6. 6

   Remove from the skillet and add them to the stock.

7. 7

   When the stock boils, reduce the heat and simmer, uncovered, skimming off any foam that rises to the surface.

8. 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. 9

   Put the fennel seeds in a tea ball or tie them in cheesecloth and add them to the stock.

10. 10

    Continue to simmer, skimming occasionally, for about 3 * more hours.

11. 11

    Strain the stock, pass it through a fine-mesh sieve and discard the solids.

12. 12

    Refrigerate until the fat solidifies on top of the stock, 3 to 4 hours.

13. 13

    Remove the fat with a spoon and discard.

14. 14

    The stock will keep refrigerated for up to 3 days.

* Per serving · 4 servings · Values may vary.