Oxtail Noodle Soup

"Made my grandmother's oxtail noodle soup and I just can't get over it. Clean, crisp broth and rich, creamy oxtail paired with flat Chinese noodles.... Heavenly with a bit of pickled radish!"
-- @iliveunderarock

500g quality oxtail
1/2 cup of salt
1 stick of cinnamon
5 buds of star anise
1 medium sized onion
3 garlic cloves
1 thumbsized ginger
Flat Asian noodles or tagliatelle pasta (if you cannot find suitable noodles at your nearest Asian store) 

Place the oxtail in a pot of cold water. Let this water come to a boil. You will see fat and scum rise to the top.
Remove the oxtail and rinse in cold water.

In a clean pot, fill 9 - 10 cups of clean with cold water. Add the par-boiled oxtail. Dry fry the cinnamon, star anise, cloves and ginger on a non stick pan to release the flavours. Add this to the pot. Add salt and onion.
Let this come to the boil and transfer to a slow cooker to stew. If you do not have a slow cooker, turn heat down to low and simmer with lid on for 5 hours. Check periodically.

At the 5 hour mark, taste broth. If not enough salt, add to your liking. Bring it to a fast boil and then take it off the heat. Sieve to remove everything from broth except for oxtail. 

Cook noodles as per packet instructions. Place noodles, oxtail and broth into bowls. Serve with coriander, spring onion, pickled radish and chilli on the side.

Note: Clear, subtle taste of the broth compliments for rich oxtail flavour. The radish and chilli will cut through the richness of this dish but is not necessary.