Vietnamese-Style Beef Stock

Directions

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.