Ingredients
3 lbs beef knuckles
2 lb beef oxtail
10 cups water
2 large yellow onions
1 fresh ginger
4 whole star anise
1/2 Tbsp black peppercorn
4 cloves garlic
1 cinnamon stick
3 small shallots
1/2 cup fish sauce
1 Tbsp salt
Instructions
Place the beef bones and oxtail on a baking sheet lined with foil. Put in the broiler for about 5-10 min each side.
In a large stockpot. Add the water. Completely covering the bones. Bring to a boil while preparing the rest of the ingredients.
Cut two onions in half. Char each half by placing in the broiler. This will bring the aroma and deepen the flavor of the broth. Repeat this process with ginger.
In a small skillet, lightly toast, the anise pods, cloves, peppercorns, and garlic for about 5 minutes.
Check on the boiler bones, skimming off any fat that had accumulated.
Add the toasted spices and garlic, charred onion, and ginger, cinnamon stick, and shallots to the stock. Boil for 15 minutes, then bring down to a gentle simmer.
Add the fish sauce, salt, and stir well. Continue to simmer for 2 1/2 hours, uncovered, periodically skimming off the fat, as it accumulates. The broth is ready to eat after 2 1/2 hours, but the magic lies with allowing it to simmer longer. You may continue to simmer, covered, for you to 10-12 hours.
When the broth is done cooking, remove from heat, and set aside to cool.
Remove the bones and oxtails and set aside.
Strain the broth through a fine mesh strainer into a new stockpot. The broth will be richly colored, yet clear.
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