Malaysian Style Oxtail Soup Recipe
Description:
This Malaysian-style oxtail soup is a flavorful delight, reminiscent of the beloved Vietnamese “Pho” beef noodle soup but with its own unique twist. Bursting with savory and spicy notes, this soup will transport your taste buds to the streets of Malaysia. The absence of star anise doesn’t take away from its authenticity; instead, it adds a layer of intrigue that will impress even the most discerning palates. Prepare to elevate your cooking game and impress your guests with this exotic and aromatic soup!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 lbs | Oxtails |
| 1 | Onion |
| 5 cloves | Garlic |
| 3 sprigs | Fresh cilantro |
| 1 | Cinnamon stick |
| 1 tsp | Ground cumin |
| 1 tsp | Whole coriander seed |
| 1/2 gallon | Beef broth |
| 1 gallon | Water |
| 4 slices | Fresh ginger |
| – | Fresh cilantro leaves |
Instructions:
-
Preparation:
- Begin by gathering all the ingredients listed above.
- Peel and roughly chop the onion and garlic cloves.
- Rinse the fresh cilantro sprigs and set aside.
- Prepare the oxtails by trimming any excess fat.
- Slice the fresh ginger into thin slivers.
-
Cooking the Broth:
- In a heavy soup pot, combine the oxtails, chopped onion, garlic cloves, cilantro sprigs, cinnamon stick, ground cumin, whole coriander seed, and chile.
- Pour in the beef broth and water, making sure the ingredients are covered by at least 1 1/2 inches of liquid.
- Bring the pot to a gentle boil over medium heat, then reduce the heat to low and simmer covered for 2 hours. Remember to skim off any foam that rises to the surface during this time.
-
Seasoning:
- Once the oxtails are tender, season the broth with salt and pepper to taste.
- Continue cooking the soup uncovered for an additional 15 minutes, allowing the flavors to meld together.
-
Shredding the Meat:
- Carefully remove the pot from the heat and take out the oxtails.
- Using a fork or tongs, shred the tender meat from the bones, discarding any excess fat or bones.
-
Straining the Broth:
- Set a fine mesh strainer over a clean pot or bowl.
- Strain the broth through the strainer, ensuring a smooth and clear liquid.
- Allow the broth to cool for at least 1 hour, allowing any excess fat to rise to the surface.
-
Removing Fat:
- Once cooled, skim off any fat that has accumulated on the surface of the broth using a spoon or ladle. Discard the fat.
-
Final Steps:
- Return the clarified broth to the soup pot and place it back on the stove.
- Add the slivered ginger and garlic to the broth.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes, allowing the flavors to infuse.
-
Adding Meat and Cilantro:
- After 10 minutes, return the shredded oxtail meat to the broth.
- Allow the soup to simmer for an additional 5 minutes to ensure the meat is heated through.
- Finally, stir in the fresh cilantro leaves and let them cook for 1 minute longer to release their aroma.
-
Serving:
- Ladle the Malaysian-style oxtail soup into bowls, making sure to include plenty of tender meat and aromatic broth in each serving.
- Garnish with extra cilantro leaves if desired, and serve piping hot alongside crusty bread or steamed rice for a hearty and satisfying meal.
Nutritional Information (Per Serving):
- Calories: 22.6
- Fat Content: 0.5g
- Saturated Fat Content: 0g
- Cholesterol Content: 0.4mg
- Sodium Content: 289.5mg
- Carbohydrate Content: 3.5g
- Fiber Content: 0.5g
- Sugar Content: 1g
- Protein Content: 1.5g
Recipe Notes:
- This recipe serves 8 people, making it perfect for family gatherings or dinner parties.
- Feel free to adjust the level of spiciness by adding more or less chile according to your taste preferences.
- For a richer broth, you can simmer the soup for an additional 30 minutes to further intensify the flavors.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer-term enjoyment. Simply reheat gently on the stovetop or in the microwave before serving.
