VIETNAMESE-STYLE BEEF STOCK

Steps:

• Place the oxtails, beef bones, salt and 14 cups cold water in a large stockpot. Set the pot over medium heat and bring slowly to a boil.
• Meanwhile, heat a small cast-iron skillet over high heat. Place the ginger and onion, cut sides down, into the skillet and cook until charred black, about 3 minutes. Turn the pieces and cook until they are charred on all sides. Remove from the skillet and add them to the stock.
• When the stock boils, reduce the heat and simmer, uncovered, skimming off any foam that rises to the surface. 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. Put the fennel seeds in a tea ball or tie them in cheesecloth and add them to the stock. Continue to simmer, skimming occasionally, for about 3 * more hours.
• Strain the stock, pass it through a fine-mesh sieve and discard the solids. Refrigerate until the fat solidifies on top of the stock, 3 to 4 hours. Remove the fat with a spoon and discard. The stock will keep refrigerated for up to 3 days.