Oxtail Soup (Sup Ekor) | Home Cooked: Malaysia

Love oxtail soup? Make it from scratch with this easy recipe by Ili Sulaiman.



In Malaysia, we like to utilize a whole animal and today I would like to share with you a very special recipe called oxtail soup, also known as Sup Ekor. In my pot I'm just going to put in about a tablespoon of oil. Here I have some cinnamon sticks, star anise, I've got fennel and cumin. All these beautiful kinds of spices will really make this dish very special. Add in some peppercorns as well. Once the spices starts popping, in goes about six shallots, which I've sliced up, three garlic cloves and just leaving it whole and about a centimeter of ginger and you're ready to start smelling the flavors and the spices.



Let that fry away for a few minutes until it becomes translucent and the next thing we need to put in is our oxtail. It takes a while for it to cook because there's a lot of tendons in it. Once the meat starts browning, next it's just a pinch of salt, top that with about a liter of water. We'll let that simmer away for about an hour.


It's been about 45 minutes, so I'm going to check on my beef to make sure that it's going along and it's almost there and now we have to add our vegetables. Here I have some carrots, some beautiful sweet shallots whole, as well as a diced up potato. I've cut my vegetables up evenly so they cook at the same time. That's going to boil away for another 15 minutes.


While we're waiting for that to cook down I'm going to cut up some fresh chili and also a clove of garlic. I'm going to add all these to my sweet soy dipping sauce. Now it's time for us to taste and just for a tad of freshness, slice up some spring onions along with the celery leaves and there you have it, a perfect dish. A nice tender bit of beef dipped into that sweet soy sauce.