Chettinad-style Beef Tail Soup

Ingredients

In the original Norwegian Oksehalesuppe, the soup is typically made with a milder flavor profile, using ingredients such as root vegetables and herbs like thyme and bay leaves. However, in this Chettinad adaptation, we incorporate the bold and aromatic spices that are characteristic of Chettinad cuisine. The use of black peppercorns, fennel seeds, cinnamon, and cloves adds a distinct flavor profile to the soup, making it more spicy and fragrant. We alse have the original recipe for Oksehalesuppe, so you can check it out.

• 1 kg (2.2 lbs) beef tails 1 kg (2.2 lbs) beef tails
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 teaspoons black peppercorns 2 teaspoons black peppercorns
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the chopped tomatoes and cook until they are soft and mushy.
4. 4.
   In a spice grinder, grind the black peppercorns, fennel seeds, cinnamon stick, and cloves into a fine powder.
5. 5.
   Add the ground spice mixture, turmeric powder, red chili powder, coriander powder, cumin powder, and salt to the pot. Stir well to combine.
6. 6.
   Add the beef tails to the pot and pour enough water to cover the meat. Bring the soup to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef tails are tender and the flavors have melded together.
7. 7.
   Once the soup is ready, garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Beef tails — Slow-cooking the beef tails is essential to achieve a tender and succulent texture. Make sure to trim any excess fat before cooking.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the soup.
• Serve the soup with steamed rice or crusty bread for a complete meal.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Chettinad-style Beef Tail Soup hot in individual bowls. Garnish with fresh coriander leaves for added freshness and aroma. Accompany the soup with a side of steamed rice or crusty bread.

Presentation advice

Present the Chettinad-style Beef Tail Soup in a deep bowl, allowing the rich broth and tender beef tails to take center stage. Sprinkle some freshly chopped coriander leaves on top for a pop of color.