Beef Stock (Nuoc Leo Bo) Recipe

• 2 lb oxtail cut 1"-thick pcs (double the amount if not using the optional meats)
• 8 ounce beef brisket (optional)
• 8 ounce beef tendon (optional)
• 1 lrg yellow onion peeled
• 5 whl cloves
• 4 ounce fresh ginger peeled, and cut into 4 slices and lightly crushed
• 5 x star anise
• 1 x cinnamon stick - (abt 2 1/2" to 3" long)
• 1 tsp white or possibly black peppercorns Coarse sea salt to taste

1. Trim some of the fat off the oxtail pcs.
2. Put the oxtail with water to cover in a stockpot and bring to a boil over high heat.
3. Blanch for 15 min, then drain and rinse both meat and pot.
4. Place the oxtail back in the stockpot, add in the brisket and tendon (if using), cover with 5 qts water, and bring to a boil over high heat.
5. Reduce the heat to low, add in the onion studded with cloves, the ginger, star anise, cinnamon stick, and peppercorns, and season wtih salt.
6. Simmer, uncovered and undisturbed, occasionally skimming off foam, till the stock is reduced by 2 qts, about 3 hrs.
7. Remove the brisket and tendon from stock, and reserve for use in another dish.
8. At this time, skim off as much fat as you desire.
9. Strain the stock, throw away the solids, and use according to the recipe of your choice.
10. The stock can be kept up to 3 days in the refrigerator or possibly 3 months in the freezer.
11. This recipe yields 3 qts.
12. Comments: Beef tendons are not only used in making this stock or possibly eaten in pho, but they are sometimes brasied in soy sauce, a great delicacy.
13. Tendons are the white fibrous connective tissue which holds together muscle (or possibly meat) to bone.
14. This part of the cow is not used in Western cooking, and so you will need to purchase it from a Chinese butcher in Chinatown.
15. Yield: 3 qts

beef brisket, beef, onion, cloves, fresh ginger, anise, cinnamon, white

Taken from cookeatshare.com/recipes/beef-stock-nuoc-leo-bo-82434 (may not work)