Malaysian Style Oxtail Soup Recipe #76963
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!
by Grace Lynn
2¾ hours | 15 min prep
SERVES 8
- 2 1/2 lbs oxtails, 2 inch pieces
- 1 medium onion, halved,peel left on
- 5 cloves garlic, peeled and crushed
- 3 sprigs fresh cilantro, roots and stems lightly crushed
- 1 cinnamon stick, 3 inches long
- 1 teaspoon ground cumin
- 1/2 teaspoon whole coriander seed
- 1 dried red chili
- 4 cups beef broth
- water
- salt & freshly ground black pepper, to taste
- 3 tablespoons finely slivered peeled fresh ginger, cut into 1 inch lengths
- 1 tablespoon finely slivered garlic
- 1/2 cup coarsely chopped fresh cilantro leaves
- Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
- Add the broth and water to cover the ingredients by 1 1/2 inches.
- Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
- Season with salt and pepper and cook uncovered for another 15 minutes.
- The oxtail should be very tender.
- Remove from the heat.
- Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
- Set the meat aside Strain the broth through a very fine strainer.
- Cool for at least 1 hour so that the fat rises to the top.
- Skim off all the fat and discard.
- Return the broth to the soup pot.
- Add the ginger and slivered garlic.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Return the shredded meat to the broth and cook another 5 minutes.
- Stir in the cilantro and cook 1 minute longer.
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5 stars