Heat oven to 350 degrees. Place onion and ginger on rimmed baking sheet; roast until onion is soft, about 1 hour. Remove from oven; cool. Peel, then halve onion. Slice unpeeled ginger into ¼-inch thick coins.
Meanwhile, prep the bones: To ensure a pot is large enough to blanch the bones without boiling over, put the oxtails, neck and shank bones in a large pot with enough water to cover by 1 inch. Remove bones. Heat water to a rolling boil. Add oxtails, neck bones and shanks back to pot. Return to a boil; boil 3 minutes. Drain pot’s contents into a colander; rinse under cold running water.
Rinse pot; add rinsed bones and marrow bones to pot. Add onion, ginger, sugar, salt and 8 quarts fresh water to pot. Heat to a boil over high heat; skim off any foam on surface. Lower heat to a simmer; simmer, skimming as needed to remove surface scum, 4 hours.
Add pepper, cinnamon, star anise, clove and cardamom. Continue simmering and skimming, 1 hour.
Remove from heat. Using a slotted spoon, discard large solids. Strain stock through a fine-mesh sieve into a large container. Allow to cool. Refrigerate overnight.
The next day, skim off most of the surface fat — there will probably be a lot. Leave some fat to give the stock better flavor and mouthfeel. Store in airtight containers up to 3 days in the refrigerator or up to 3 months in the freezer.
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|Serving Size: 1 Serving (638g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 607.9mg||21 %|
|Potassium 51mg||1 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.9g|
|Protein 0.4g||1 %|
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Calories per serving: 31
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