Ox Tail & Vegetable Soup

Preparation & Cooking Time 4 hours

Ingredients & Utensils

• Ironcast Dutch Pot or any pot (Option 1, Option 2, Msg me for others)
• 1 kg approx ox tail
• 3 ltrs Water
• 1 pc Onion 
• 1 pc Brown shallot  (50gr)
• 5 cloves Garlic 
• 1 pc Cinnamon buds 
• 6 pcs Cloves (optional) 
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Ground nutmeg
• 5 pcs Carrot , cut to 2 cm thick 
• 2 pcs potato , diced to 4cm 
• 3 stalks Celery, cut 3 cm thick
• Fried shallot ( optional ) 
• Lemon / lime for condiments 

Recipe 

1. Blanch the oxtail by bringing the oxtail to boil with high heat. Give it a good boil and then turn off the heat.
2. Discard the water and give the oxtail a good rinse to remove impurities. 
3. Clean your pot properly then start to add water and the washed oxtail in a pot, once boil, simmer for approximately 2-3 hours until the meat are tender.
4. While waiting, prepare the seasoning and the vegetables. 
5. For the seasoning, blend onion, shallot and garlic to paste.
6. Cut your vegetables to desired size , tips : not to cut your potatoes too small 
7. When the oxtail ready ( meat is tender ) add your seasoning paste, together with cinnamon and cloves.
8. Add salt, pepper and ground nutmeg. You can add fried shallot as well for extra seasoning. 
9. Add potatoes and simmer for 5 minutes before adding carrot and celery. Allow it to simmer for approximately 5 mins so it is not too mushy 
10. Oxtail soup is ready! Best to serve with fresh lemon/ lime juice depending on your preference and top it off with some fried shallots!
    

Makan Makan! Enjoy!

Serves 2-4 people