OXTAIL SOUP (MALAYSIAN STYLE)
If you wish to put your spin on the existing oxtail soup recipe that you have, try this unorthodox way of preparing the soup.
Provided by KP Kwan
Categories Soup
Time 2h20m
Number Of Ingredients 22
Steps:
- Heat up the vegetable oil in a skillet over medium heat. Add the oxtail and sear it until both sides turn slightly brown.
- Add the onion, ginger, garlic and saute together for a minute.
- Add sufficient water to over all the ingredients.
- Put the coriander seeds, cloves, cardamoms, and star anise in a piece of cloth and tie it to form a bouquet garni.
- Add the coriander leaves, ground cumin, cinnamon stick, the bouquet garni and bird's eye chilies.
- Start boiling over high heat until it boils and then continue over medium heat for 2 hours until the oxtail is tender. Skim off any impurity, scum, and fat that accumulates at the top occasionally.
- Add the tomato, potato, and carrot. Simmer for 20 minutes.
- Season with salt, pepper, and sugar.
- When it is ready to serve, squeeze the lime juice into the soup.
- Ladle the oxtail soup into a bowl, garnish with crispy deep fried shallots and coriander leaves. Serve.
Nutrition Facts : Calories 674 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 35 grams fat, Fiber 6 grams fiber, Protein 55 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4 servings, Sodium 2332 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
OXTAIL SOUP
A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter, add pieces of tail in a large stockpot.
- When the meat begins to brown, add onion.
- When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
- Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
- Remove herbs.
- Separate meat of the oxtail from the bones; discard bones.
- Reheat soup and serve with a little of the meat in each bowl.
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