OXTAIL SOUP (SOUP EKOR)
A good hearty bowl of soup that nourishes you from the inside out is something we all crave. And, nothing beats a hearty bowl of soup that has been slow cooking for hours like-with tender meat that falls off the bone, a well-balanced blend of spices and hearty vegetables like potatoes and carrots too. The trick to a really good broth for your Sup Ekor is to really take your time when cooking it. Skim off any access scum that rises to the top so you are left with a clear and clean tasting broth. Start preparing and cooking this dish early in the day so you can enjoy it during the break fast.
Provided by Asian Food Network
Categories Malaysian Food Recipes | How to Cook Malaysian Food
Yield Serves 4-6 people
Number Of Ingredients 22
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)
If you wish to put your spin on the existing oxtail soup recipe that you have, try this unorthodox way of preparing the soup.
Provided by KP Kwan
Categories Soup
Time 2h20m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 674 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 173 milligrams cholesterol, Fat 35 grams fat, Fiber 6 grams fiber, Protein 55 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4 servings, Sodium 2332 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
MALAYSIAN STYLE OXTAIL SOUP
This broth is so flavorful and so authentic. It tastes sort of like the Vietnamese "Pho" beef noodle soup. The only thing missing is the star anise. This will make you look like a seasoned-cultured cook!
Provided by Grace Lynn
Categories Clear Soup
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 14
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
This is another old family recipe. You may have seen the disgusting looking, cheap oxtails at the grocery. This is a good way to use them. It make a wonderful, rich, meaty broth which is wonderful on a cold, winter day.
Provided by Kimke
Categories Weeknight
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81, Fat 0.3, SaturatedFat 0.1, Sodium 16.6, Carbohydrate 18.4, Fiber 3.6, Sugar 4.9, Protein 2.8
SLOW-COOKER OXTAIL SOUP
This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado
Provided by Taste of Home
Categories Dinner
Time 10h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.
HARDY OXTAIL SOUP
This is a wonderful fusion of both Asian and Italian flavors. It's a hardy and flavorful version of a beef and vegetable soup. Once you have a taste, your will want another bowl before you know it.
Provided by Scook42688
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 171.6, Fat 4.8, SaturatedFat 1.8, Cholesterol 5.1, Sodium 945.8, Carbohydrate 12.4, Fiber 2.3, Sugar 3.9, Protein 4.2
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