Indonesian-style Oxtail Soup

Ingredients

• 2 lbs (900g) oxtail 2 lbs (900g) oxtail
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 4 cups (950ml) water 4 cups (950ml) water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the oxtail to the pot and brown on all sides. This step helps to enhance the flavor of the meat.
3. 3.
   Stir in the ground coriander, cumin, turmeric, and nutmeg, coating the oxtail evenly with the spices.
4. 4.
   Add the carrots, potatoes, tomatoes, lemongrass, and bay leaves to the pot. Pour in the beef broth and water, ensuring that the oxtail and vegetables are fully submerged.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the oxtail is tender and the flavors have melded together.
6. 6.
   Once the soup is ready, season with salt and pepper to taste. Remove the lemongrass stalks and bay leaves.
7. 7.
   Serve the Indonesian-style Oxtail Soup hot, garnished with fresh cilantro or parsley for a burst of freshness.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps to release the aromatic oils and infuse the soup with its unique flavor.

Tips & Tricks

• For a richer flavor, you can brown the oxtail in the oven before adding it to the soup.
• If you prefer a thicker soup, you can remove some of the cooked vegetables and blend them before adding them back to the pot.
• Feel free to adjust the spices according to your taste preferences. Add more or less of each spice to suit your desired level of heat and flavor.

Serving advice

Serve the Indonesian-style Oxtail Soup with steamed rice or crusty bread on the side. The soup is best enjoyed hot, allowing the flavors to fully develop.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro or parsley to add a pop of color and freshness. Serve it in individual bowls, allowing the oxtail and vegetables to be showcased.