Vietnamese-Style Beef Stock
- Total Time
- 4 hours, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds oxtail pieces
- 3pounds beef bones (shin or neck)
- ½teaspoon salt
- 13-inch piece of ginger, split lengthwise
- 1medium onion, unpeeled and halved
- 8whole star anise
- 2cinnamon sticks
- 2large bay leaves
- 5whole cloves
- 1tablespoon sugar
- 2teaspoons fennel seeds
Nutritional analysis per serving (2 servings)
77 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I've made this multiple times, but I let it simmer all night. This really takes it to the next level. At that point, you'll see the marrow slide right out of the bones, and the meat flakes off the oxtails. I actually leave some of the oxtail meat in the soup.
This recipe provides a very nice balance of flavors. I will make it again! I did blanch and rinse the bones before starting the stock, and I let it simmer for over 24 hours. I also added extra charred onion. When finishing the stock, I added fish sauce as well.
Before putting the bones and oxtail into water, I put them into a cast iron skillet and seared them at high heat. This adds a savory fire flavor. I seared on each side, then roasted in the oven for a while. Then put them into the pot and deglazed the cast iron pan with a goodly amount of white wine. Got it all into a pot to simmer for a long time. smells amazing.
Added liquid?
Before putting the bones and oxtail into water, I put them into a cast iron skillet and seared them at high heat. This adds a savory fire flavor. I seared on each side, then roasted in the oven for a while. Then put them into the pot and deglazed the cast iron pan with a goodly amount of white wine. Got it all into a pot to simmer for a long time. smells amazing.
This recipe provides a very nice balance of flavors. I will make it again! I did blanch and rinse the bones before starting the stock, and I let it simmer for over 24 hours. I also added extra charred onion. When finishing the stock, I added fish sauce as well.
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