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Ingredients
US|METRIC
4 SERVINGS
- 1 kg chuck (bones)
- 4 dried chillies
- 2 brown onions (wedge)
- 8 garlic cloves (peeled and smashed)
- 2 inches ginger (smashed)
- 2 tsp. bean paste (hot black)
- 4 Tbsp. miso paste
- 2 Tbsp. raw sugar
- 1 cup light soy sauce
- 2 bay leaves (large)
- 1/3 Tbsp. soy sauce (dark caramel)
- 2 carrots (cut into chunk)
- 1 white radish (large, cut into chunks)
- salt (to taste)
- 4 star anise
- 1 tsp. fennel seeds
- 1 orange peel (fresh mandarin)
- 2 tsp. peppercorn mix
- 1 cinnamon stick
- preserved vegetable (from Asian Grocer)
- 3 chillies (fresh, 1 to be finely chopped and 2 to be thinly sliced)
- 500 grams glass noodle (large packet found in Asian grocer)
- spring onions (thinly sliced)
- baby bok choy (washed and steam)
- 1 kg oxtails (get your butcher to cut into 3cm pieces)
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