← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1.2 kg Oxtail, cut into rounds
• 3 l Water
• 1 tbsp Vegetable oil
• 6 Shallot, peeled
• 5 cloves Garlic
• 2 cm piece Ginger
• 1 tsp White pepper
• ½ tsp freshly grated nutmeg
• 1 Cinnamon stick
• 5 Cloves
• 3 Carrot, cut into chunks
• 3 Potato, peeled and quartered
• 2 Tomato, cut into wedges
• 2 Chinese celery or celery leaves, chopped
• 2 Spring onion, sliced
• 2 tsp Salt
• 1 tsp Sugar
• 3 tbsp Crispy fried shallots
• 1 Lime, cut into wedges
• 4 Bird's eye chilli, sliced
• 4 tbsp Kecap manis (sweet soy) (optional)

Method

1. Put the oxtail in a large pot, cover with cold water and bring to the boil. Boil for 5 min, then drain and rinse the pieces and the pot. This gives a clear broth.
2. Return the oxtail to the pot with the 3 l water, bring to the boil, then cover and simmer very gently over low heat for 2½ hours, skimming now and then, until the meat is tender and starting to come off the bone.
3. Blend or pound the shallots, garlic and ginger with the white pepper and nutmeg. Fry in the oil over medium heat for 3–4 min until golden and fragrant, then stir it into the soup with the cinnamon and cloves.
4. Add the carrots and potatoes and simmer for 20 min until tender.
5. Add the tomatoes and celery and simmer for 5 min. Season with the salt and sugar, skim off excess fat and taste.
6. Ladle into bowls, scatter with spring onion and fried shallots, and serve with rice, lime, sliced chillies and kecap manis for everyone to season their own bowl.

Tips

• Make it a day ahead: chill the broth overnight, lift off the solid fat, then reheat and add the vegetables.
• Kecap manis and most crispy fried shallots contain wheat; leave them out or use gluten-free versions to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Daily Cooking Quest