Step 1:
You will need

* 2 ¼ Lb oxtail bones , trimmed of excess fat
* 1 onion with skin , halved
* 4 celery stalks , chopped
* 2 carrots , peeled and chopped
* 5 garlic cloves , roughly chopped
* 2 ½ cm of ginger , peeled and chopped
* 2 lemongrass stalks , chopped
* 4 star anise
* 2 Tbsp coriander seeds
* 1 Tbsp black peppercorns
* 1 Tbsp brown sugar
* 4 Tbsp peanut oil
* 7 1⁄3 pt water , or beef broth
* 3 Tbsp fish sauce
* salt and pepper
* for the garnish:
* 1 ¾ oz bean sprouts
* 1 ¾ oz shredded carrots
* 2 Tbsp basil , chopped
* a few coriander leaves
* a few mint leaves
* 2 saucepans with one cover
* 1 sieve
* 1 wooden spoon
* tongs
* 1 bowl
* 1 spoon
* 1 tray

Step 2:
Prepare the oxtails
Start by seasoning the oxtails with salt and pepper. Now, place the saucepan on medium-high heat. When hot, add some of the oxtails and brown them on all sides. Remove and replace with the other oxtails until all have browned. Remove from pan.
In the same pan, place the cut sides of the halved onion face downward. Fry them until they are nicely charred on the bottom. Remove.
Step 3:
Make the soup
Now, add the celery, the carrots, the garlic, and the ginger to the pan and sweat them for a few minutes. Next, add the oxtails and the onions to the pot and fill it with the water or beef broth. Bring it to a simmer and skim the surface. Now add the lemongrass, the anis, the coriander seeds, the black pepper, and the sugar and let it simmer for about 3 hours with the cover on, or until the meat is tender.
Step 4:
Strain the soup
At the end of the cooking time, strain the broth into another saucepan and set the oxtails aside to let them cool down. Once the oxtails are cool enough to handle, remove the meat from the bone and place it back into the broth. Add the fish sauce and return the pan to the stove to let it all heat through.
Step 5:
Make garnish and serve
In a bowl, place the bean sprouts, the carrots, the basil, the coriander, and the mint. Mix them together, ladle the soup into soup bowls and garnish with the bean sprout mix. Serve. It makes the perfect soup to chase away the dampness of a cold winter’s day.