Taiwanese Beef Soup

Make this ahead of time so you can refrigerate and remove the fat before reheating

3 pounds bone-in beef shanks with marrow bones still on
1 pound beef oxtails
3 tablespoons canola oil
10 garlic cloves, bruised
one 1 1/2-inch piece of fresh ginger, cut into 6 slices,
5 scallions, halved crosswise
1 teaspoon Chinese five-spice powder
3 star anise 
1 teaspoons peppercorns
2 Thai chili, split lengthwise
1/4 cup roasted red chili paste
1/3 cup rice wine vinegar  
8 tablespoons light soy sauce 
10 cups water
1 pound broccolini, stems halved
1/2 pound Udon noodles
cilantro
extra freshly sliced Habanero red chili (optional)

In a large stock pot, heat half the oil over high heat. Sear half of the beef shanks and oxtails on both sides, about 2 minutes per side. Remove from the pot and repeat with the remaining oil and beef pieces. 
Add  all the remaining soup ingredients, except the broccolini, noodles and cilantro. 
Bring to a boil then lower the heat to low, cover with the lid askew and cook for about 3 hours or until the beef is tender and falls off the bone.  
Turn off the heat, and remove the beef pieces with a slotted spoon. Let the beef cool then shred it off the bones. Discard the bones. Strain the soup into another pot and put the meat into that pot. Refrigerate overnight. The next day, skim the fat that has risen to the top then reheat the soup on low heat.
In the meantime, blanch the broccolini in boiling water for about a minute. Set aside. Cook the noodles according to package instructions. Divide the noodles and broccolini among 6 bowls, ladle soup over noodles and garnish with cilantro and extra chili if desired.

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