A hearty and comforting soup guaranteed to keep your stomach satisfied. The ground spices combined with the slowly cooked oxtail make this soup ideal for any occasion.
Serves
4
Cooking Time
180 mins
Cuisine
Ingredients
1kg oxtail
3 tbsp. powdered coriander
1.5 tbsp. powdered cumin
1.5 tbsp. powdered fennel
2 tbsp. tomato puree
1.5 litres water
2 carrots, peeled and diced
4 celery stalks, diced
Freshly cracked blacked pepper
Coriander leaves
Crispy fried shallots (optional, but recommended)
To be left whole:
4 cardamoms,
1 inch cinnamon stick,
6 cloves,
2 star anise,
To be ground into a fine paste:
2 big onions,
8 shallots,
6 cloves garlic,
4 stalks lemongrass,
1 thumbsized ginger,
Instructions
Heat oil in pot and brown the oxtails in batches. Set aside.
Using the same oil, sauté the whole spices and ground paste until aromatic,
Add powdered coriander, cumin and fennel and continue to saute until fragrant,
Add tomato puree, oxtail and water and bring to a boil,
Add carrots and celery,
Simmer over medium heat for 1.5 to 2 hrs until the oxtail is tender,
Season with salt and pepper and garnish with coriander leaves and fried shallots.