Malaysian Style Oxtail Soup
A soup of oxtails and coriander, seasoned with cinnamon and cumin and simmered on the stove.
2 hr 45 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 150 min · 165 min total
- medium
- 1
Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
- 2
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.
- 3
Season with salt and pepper and cook uncovered for another 15 minutes. The oxtail should be very tender.
- 4
Remove from the heat. Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
- 5
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.
- 6
Skim off all the fat and discard. Return the broth to the soup pot. Add the ginger and slivered garlic.
- 7
Bring to a boil, reduce the heat, and simmer for 10 minutes. Return the shredded meat to the broth and cook another 5 minutes.
- 8
Stir in the cilantro and cook 1 minute longer.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
