Oxtail Soup Malaysian Style Recipes

Steps:

• Melt butter, add pieces of tail in a large stockpot.
• When the meat begins to brown, add onion.
• When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
• Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
• Remove herbs.
• Separate meat of the oxtail from the bones; discard bones.
• Reheat soup and serve with a little of the meat in each bowl.

Steps:

• Coat the oxtails with the flour. Melt the butter in a large soup pot or dutch oven. Add the meat and brown thoroughly. Add the chopped vegetables and continue to cook until the vegetables are slightly softened.
• Add the peppercorns, herbs, salt, stock, and water. Bring to a boil, and skim off any scrum that forms on the surface.
• Reduce to a simmer, cover, and cook over low heat for 4 hours or until the meat is completely tender and falling off the bones.
• Carefully strain the solids out of the stock, reserving the stock and putting it back in the soup pot. Let the meat cool until you can handle it, then strip the meat from the bones. Discard the bones and fatty skin, and place the meat back in the soup.
• Puree the vegetables in a blender of food processor, and return to the soup.
• Reheat the soup to serving temperature, then add the sherry. Taste, and add salt or pepper as needed before serving.

Steps:

• Fill pan with cold water.
• Put oxtail inside the pan over medium heat stove.
• Put the carrot skins and the tips in to the pan.
• Put celery-cuts in to the pan.
• Quarter 4 shallots and put it in to the pan.
• Cover pan.
• When the water come to boil, turn down the heat.
• When the oxtails are tender, strain the soup using a sieve, removing all the carrot skins and tips, onions, and celeries.
• Put stocks and oxtail back into the pan and bring to boil.
• Put the diced tomatoes into the pan.
• Finely chop the remaining shallots.
• Heat a frying pan over medium heat.
• Put olive oil and butter into the frying pan.
• Put chopped shallots, until golden brown.
• Put shallots including all the oil into the oxtail pan, wash the remaining oil with the oxtail stocks.
• Add salt, pepper, and sugar to taste.
• Dice or julienne the carrots, and put into the pan.
• Add nutmeg and adjust the taste, by balancing salt, pepper, and sugar.
• Serve with steamed rice.

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.