RCI-SP.004.0204.001
Malaysian-style Oxtail Soup
This broth is so flavorful and so authentic. It tastes sort of like the Vietnamese "Pho" beef noodle soup. The only thing missing is the star anise. This will make you look like a seasoned-cultured cook!
Prep25 min
Cook60 min
Total85 min
Servings4
Difficultyadvanced
Ingredients
- oxtails2½ lbs2 inch pieces
- onion1 mediumhalved,peel left on
- garlic5 clovespeeled and crushed
- fresh cilantro3 sprigsroots and stems lightly crushed
- cinnamon stick1 unit3 inches long
- 1 teaspoon
- ½ teaspoon
- 1 unit
- 4 cups
- 1 unit
- 1 unit
- finely slivered peeled fresh ginger3 tablespoonscut into 1 inch lengths
- finely slivered garlic1 tablespoon
- coarsely chopped fresh cilantro leaves½ cup
Method
1
Blanch the oxtail pieces in boiling water for 5 minutes, then drain and rinse thoroughly under cold water to remove impurities. Pat dry with paper towels.
2
Toast the coriander seeds and cinnamon stick in a dry pan over medium heat for 1-2 minutes until fragrant, then set aside.
3
Combine the toasted coriander seeds, cinnamon stick, ground cumin, and dried red chile in a spice grinder or mortar and pestle, crushing lightly to release the flavors without creating a powder.
4
Place the cleaned oxtails in a large heavy-bottomed pot or Dutch oven and cover with beef broth and water, then add the halved onion with skin and the cilantro roots and stems. Bring to a boil over high heat, skimming off any foam that rises to the surface for the first few minutes.
5
Add the crushed garlic cloves and the toasted spice mixture to the pot, stirring well to distribute evenly.
120 minutes
6
Reduce heat to low and simmer gently for 2 hours, partially covered, until the oxtails are tender and the meat begins to separate from the bones. Skim occasionally for a clear broth.
120 minutes
7
Strain the soup through a fine sieve into a clean pot, discarding the solids (onion, cilantro stems, spices) but reserving the oxtail pieces. Return the strained broth to the heat.
8
Return the reserved oxtail pieces to the broth and add the ginger slivers cut into 1-inch lengths and the finely slivered garlic, stirring to combine.
9
Simmer for another 10-15 minutes to allow the fresh ginger and garlic to flavor the broth and warm through completely.
10 minutes
10
Season with salt and freshly ground black pepper to taste, adjusting as needed for balance.
1 minutes
11
Ladle the soup into bowls and garnish generously with coarsely chopped fresh cilantro leaves just before serving.