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1
Place the oxtail sections in a large bowl and cover entirely with cold water, then soak for 2 hours, changing the water twice at 40-minute intervals — cold water draws the blood out gradually, coaxing it from deep within the tissue rather than simply rinsing the cut surfaces. At the end of each change, the water released should be visibly less red. After the final change, the water should run pale and nearly clear, which is the sign that sufficient blood has been drawn from the cartilaginous tissue.
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2
Drain the soaked oxtail sections and transfer to a large pot, cover with fresh cold water, and bring to a full boil over high heat. Blanch for 5 minutes, then drain completely and rinse each section under cold running water, removing any grey surface proteins and coagulated matter — this blanch forces what remains of the blood and impurities to the surface quickly so they can be rinsed away before the long simmer begins, keeping the finished broth clean. The pieces should be clean and free of debris.
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3
Return the cleaned oxtail to the pot, add 3.5 litres of fresh cold water, bring to a gentle simmer, and immediately reduce the heat to maintain 85–90°C — small, lazy bubbles rising at intervals, never a rolling boil — because vigorous boiling agitates the fat so violently that it breaks into the broth and produces a milky, coarse result, while the steady, patient simmer is the only route to a clear, pale-golden broth with clean, sweet beef flavour. This is where the dish lives or dies. Simmer uncovered for 6–8 hours, skimming the surface of any fat or foam during the first hour.
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4
After 6–8 hours, lift one section of oxtail and press the meat at its thickest point with a finger or the back of a spoon — the meat should yield and begin to pull cleanly away from the bone with minimal pressure, yet retain perceptible texture when pressed, not disintegrated. If the meat still grips the bone firmly, continue simmering and test at 30-minute intervals.
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5
Remove the oxtail sections and set aside, then strain the broth through a fine-mesh strainer. To confirm proper gelatin extraction, refrigerate a small bowl of the broth — a broth that has drawn enough from the bone and cartilage will set overnight to a firm, trembling jelly, with a solidified fat layer on the surface that lifts away cleanly to reveal a clear, amber-gold broth beneath; a broth that stays liquid has more to give and should be returned to the heat.
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6
Return the strained broth to the pot and warm through over low heat. Taste the broth: it should be clean, rounded, and sweet from the bone, carrying noticeable body on the palate — it should coat the tongue without heaviness. Ladle into deep bowls, add the reserved oxtail sections, and bring salt and white pepper to the table for individual seasoning.