Malaysian Style Oxtail Soup Food

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.

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 (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.

OXTAIL SOUP

Steps:

• In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
• Add water, salt and peppercorns; simmer uncovered for about 2 hours.
• Cover and continue to simmer for 3 additional hours.
• Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
• Strain stock and refrigerate for an hour or more.
• In a blender puree the edible meat and vegetables and reserve.
• Remove fat from top of stock and reheat.
• In a large, dry frypan brown flour over high heat.
• Cool slightly.
• Add the butter or margarine, blend.
• A little at a time, add the stock and vegetables.
• Correct seasoning and add madeira just before serving.

EASY OXTAIL SOUP

Steps:

• Bring 10 cups of water to boil.
• Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
• Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
• Add the barley and simmer on low for one hour longer.
• That's it!
• You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.

OXTAIL SOUP

Steps:

• Wash the oxtails and cut them in 4-inch lengths. Put them in a pot with all the ingredients except the wine. Bring to a simmer and skim. Cover and cook slowly 1 1/2 hours.
• Remove the oxtails and puree the soup. Put the oxtails in a pan, add the wine, cover and simmer 10 minutes.
• Remove all the meat from the bones and add it, along with the wine, to the soup.
• Put one tablespoon of madeira in each soup bowl and cover with boiling soup.

OXTAIL SOUP I

Steps:

• Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
• Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
• Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
• In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
• Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.