Malaysian Style Oxtail Soup Recipes

OXTAIL SOUP (SOUP EKOR)

Steps:

• Clean and season ox tails. In a bowl, pat dry ox tails and coat it with a sprinkle of salt and pepper In a pot, add a dash of oil and brown the ox tails on all sides. Set aside for later
• Fry aromatics. In the same pot, add shallots, sliced ginger, garlic along with all the spices and fry until fragrant for at least 3 -4 minutes Add chopped celery sticks and fry for a couple more minutes before adding 1 litre of water and a sprinkle of salt
• Simmer stew. Slowly add the ox tail and cover the lid. Simmer on a medium to low heat for at least 30 minutes After 30 minutes, add chopped carrots and potatoes and cook for another 10 minutes, until potatoes and carrots are tender and the oxtail falls off the bone. Serve into a bowl and sprinkle chopped spring onions and coriander leaves on top.

OXTAIL SOUP (MALAYSIAN STYLE)

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.

MALAYSIAN STYLE OXTAIL SOUP

Steps:

• Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
• Add the broth and water to cover the ingredients by 1 1/2 inches.
• Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
• Season with salt and pepper and cook uncovered for another 15 minutes.
• The oxtail should be very tender.
• Remove from the heat.
• Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
• Set the meat aside Strain the broth through a very fine strainer.
• Cool for at least 1 hour so that the fat rises to the top.
• Skim off all the fat and discard.
• Return the broth to the soup pot.
• Add the ginger and slivered garlic.
• Bring to a boil, reduce the heat, and simmer for 10 minutes.
• Return the shredded meat to the broth and cook another 5 minutes.
• Stir in the cilantro and cook 1 minute longer.

OXTAIL SOUP

Steps:

• Boil meat in stock pot with water for 10 minutes and then drain off water.
• Cut up onion and put with ox-tail.
• Cover with 8 cups water.
• Boil for 1 hour.
• Take out meat.
• Add tomatoes, potatoes, cabbage and frozen veggies (no need to thaw).
• Cut meat off bones and return meat to soup.
• Boil another hour.

SLOW-COOKER OXTAIL SOUP

Steps:

• In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

HARDY OXTAIL SOUP

Steps:

• Melt butter with olive oil in a large stockpot, add pieces of tail.
• When the meat is brown on all sides , add onion.
• When onion is a deep gold or has caramelized, add stock, carrot, potatoes, wine, sherry and herbs tied securely in a cheesecloth bag.
• Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
• Remove herbs bag.
• Remove Oxtails and separate the meat from the bones; discard bones and return meat to soup.
• At the same time as the meat add sliced mushrooms and Mustard Greens.
• Let cook for another 10min.
• Serve as is or over thick noodles.