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Oxtail Soup (Sup Ekor)

Get this quick and easy oxtail soup recipe by Chef Wan from Best Wan!.

Ease of Cooking
Moderate

Method of Cooking
Simmering

Prep Time
60 minutes

Cooking Time
3 hours

Yield
2 servings

Show
Best Wan!

Chef/Host

Ingredients

  • 125 millilitres / 4 fl oz / ½ cup vegetable oil
  • 500 grams / 1 pound, 1½ oz oxtail, cleaned and cut into bite-size pieces
  • 1 ounce coriander powder (serbuk ketumbar)
  • 1 tablespoon / ½ oz cumin powder
  • 1 tablespoon / ½ oz fennel powder
  • 1½ tablespoons / 1⅖ fl oz tomato puree
  • 5 litres / 2 Pints / 6 cups water
  • 1 carrot, peeled and diced
  • 1 potato, peeled and diced
  • 2 celery, diced
  • Handful black pepper, freshly cracked
  • Handful coriander (cilantro, chinese parsley or ketumbar), chopped
  • Handful crisp-fried shallots (bawang goreng)
  • Salt
  • Whole Spices:
  • 4 cardamom pods
  • 1 cinnamon bark (kulit kayu manis)
  • 6 cloves
  • 2 star anise
  • Paste (to be finely grounded):
  • 10 shallots (red onions), peeled
  • 4 garlic cloves, peeled
  • 2 lemongrass (serai), finely sliced
  • 1 cm / ½ inch fresh ginger, peeled
  • 1 cup water

Method

  1. Mix oxtails with flour, salt, black pepper, and sear in hot vegetable oil. Fry until all sides of meat are caramelised. Drain and set aside.
  2. Using the same oil, sauté the whole spices and paste until fragrant. Add in coriander powder, cumin powder and fennel powder, black pepper and sauté over low heat for 3-4 minutes until fragrant.
  3. Add in celery, mix them, and off the fire.
  4. Put the oxtails into a big pot; add in carrots, potatoes, tomato puree and the spice paste. Add in water, coriander, parsley, lemongrass, crisp-fried shallots, and salt to taste.
  5. Mix them evenly and bring to simmer for 2-21/2 hours, until the oxtail is tender.
  6. Just before serving, garnish soup with some spring onion and crisp-fried shallots.

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