3 shallots unpeeled
5 pounds beef bones with marrow, cleaned and soaked overnight
4 ounces whole fresh ginger, unpeeled
5 pounds oxtails, cut into small pieces
8 star anise
Water to cover
2 onions, unpeeled, halved and studded with cloves
4 to 5 garlic cloves
1 cinnamon stick
5 medium parsnips cut into 2-inch chunks
1 pound tripe and tendons
1/2 pound flank steak
1/2 pound beef brisket
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