Homemade Oxtail Soup

Name: Homemade Oxtail Soup
Total time: 4 h
Yield: 8 Servings
Ingredients: Oxtail: 1 kilogram; Potato: 250 grams; Carrot: 250 grams; Celery: 2 stalks; Water: 2 1/2 liter; Oil: 2 tablespoons; Cinnamon sticks: 1; Cloves: 5; Nutmeg: 1 teaspoon; Salt: 1 tablespoon; Sugar: 1/2 tablespoon; Ground white pepper: 1 teaspoon; Shallots: 10; Garlic: 5 cloves; Ginger: 1 inch; Onion: 1/2

Indonesian style (Javanese)

Features:

Cuisine:

Indonesian

Serve the soup when still piping hot with steamed white rice if desired.

Ingredients

1 kilogram Oxtail
Chopped
250 grams Potato
Peeled and quartered
250 grams Carrot
Peeled and cut into 1 inch rounds
2 stalks Celery
Thinly sliced
2 1/2 liter Water
2 tablespoons Oil
1 Cinnamon sticks
5 Cloves
1 teaspoon Nutmeg
1 tablespoon Salt
1/2 tablespoon Sugar
1 teaspoon Ground white pepper
Grind into spice paste
10 Shallots
5 cloves Garlic
1 inch Ginger
1/2 Onion

Directions

From generation to generation, this recipe is well known to refresh our body from fatigue. It is clearly thanks to the natural spices on its ingredients apart from its nutritious value, fat and protein. Despite takes long hour to cook, this soup offers you option to enjoy the beef.

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Step 1

Mark as Complete

Washed oxtails. Boil oxtails and water in a pot. Reduce the heat and bring to simmer for 2-3 hours or until it cooked and tender.

Step 2

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Remove oxtails from the stock and set aside. Strain the stock to get clear broth. Return oxtails and the clear broth back to the pot.

Step 3

Mark as Complete

Heat the oil in a frying pan and stir fry spice paste, cinnamon stick, cloves and nutmeg until really fragrant.
Add this to the pot with broth and oxtails and bring back to boil.

Step 4

Mark as Complete

Put in the carrot, potato and season with salt, sugar, and ground white pepper.
Lower the heat and cook until carrot and potato are cooked and soft, but not mushy.
Have a taste and season with more salt or sugar to your liking.

Step 5

Mark as Complete

Turn off heat, skim off some fat before serving if desired. Serve with celery and fried shallot crisps as a garnish and lime for a bit of twist and bring out the aroma, and chili sauce.

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516 Views
4 hours
Serves 8
Medium
230 C (450 F)

Ingredients

Adjust Servings:

	1 kilogram Oxtail Chopped
	250 grams Potato Peeled and quartered
	250 grams Carrot Peeled and cut into 1 inch rounds
	2 stalks Celery Thinly sliced
	2 1/2 liter Water
	2 tablespoons Oil
	1 Cinnamon sticks
	5 Cloves
	1 teaspoon Nutmeg
	1 tablespoon Salt
	1/2 tablespoon Sugar
	1 teaspoon Ground white pepper
Grind into spice paste
	10 Shallots
	5 cloves Garlic
	1 inch Ginger
	1/2 Onion