Malaysian Style Oxtail Soup Recipe

Name: Malaysian Style Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
4
Season with salt and pepper and cook uncovered for another 15 minutes.
5
The oxtail should be very tender.
6
Remove from the heat.
7
Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
8
Set the meat aside Strain the broth through a very fine strainer.
9
Cool for at least 1 hour so that the fat rises to the top.
10
Skim off all the fat and discard.
11
Return the broth to the soup pot.
12
Add the ginger and slivered garlic.
13
Bring to a boil, reduce the heat, and simmer for 10 minutes.
14
Return the shredded meat to the broth and cook another 5 minutes.
15
Stir in the cilantro and cook 1 minute longer.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Malaysian Style Oxtail Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Style Oxtail Soup

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