Oxtail Soup
Oxtail Soup
Try this quick and easy Asian recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • 1 kilogram Oxtail
  • 6 sliced Shallots
  • 6 whole Shallots
  • 1 centimeter Ginger
  • 3 cloves Garlic
  • 1 clove Garlic, sliced
  • 1 Star anise
  • 1 teaspoon Cumin seeds
  • 1 Cinnamon stick
  • 1 teaspoon Fennel seeds
  • 1 Celery stick
  • Black peppercorns
  • Salt
  • Ground Black pepper
  • 1 Carrot
  • 2 Potatoes
  • 1 litre Water
  • ¼ cup chopped Spring onions
  • ¼ cup Coriander leaves (for garnish)
  • 2 Bird’s eye chilli
  • 4 tablespoons Sweet soy sauce
  • Oil
  1. In a bowl, pat dry oxtail and coat it with a sprinkle of salt and pepper
  2. In a pot, add a dash of oil and brown the oxtail on all sides. Set aside for later
  3. In the same pot, add shallot, sliced ginger, garlic along with all the spices and fry until fragrant for at least 3 - 4 minutes
  4. Add chopped celery stick and fry for a couple more minutes before adding 1 litre of water and a sprinkle of salt
  5. Slowly add the oxtail and cover the lid. Simmer on a medium to low heat for at least 30 minutes
  6. After 30 minutes, add chopped carrots and potatoes and cook for another 10 minutes, until potatoes and carrots are tender and the oxtail falls off the bone. Serve into a bowl and sprinkle chopped spring onions and coriander leaves on top
  7. In a small dish, add sweet soy sauce and sliced bird’s eye chillies. Mix well and drizzle onto the oxtail soup for a spicy kick

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