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Indonesian Oxtail Soup

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PREP TIME
45 min
COOKING TIME
330 min
TOTAL TIME
375 min
SERVINGS
8 servings
Dinner Indonesian
Indonesian Oxtail Soup
Ingredients
  • 4 shallots, peeled and halved
  • 1 large onion, quartered, divided
  • 1 (2 inch) piece ginger, peeled and thinly sliced across the grain
  • 5 cloves garlic, peeled
  • 3 tablespoons canola oil
  • 6 whole cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 4 pounds meaty oxtail pieces, at room temperature
  • 3 stalks celery, cut into 1-inch pieces
  • 2 large carrots, cut into 2-inch pieces, divided
  • 4 cups water, or as needed to cover
  • 3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
  • 3 large carrots, cut into 2-inch pieces
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons white sugar
  • 2 tablespoons fish sauce
  • 3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
  • 1 (2.8 ounce) can French-fried onions
Instructions
1
Combine the finely chopped shallots, 2 quarters of onion, ginger, and garlic in a food processor; blend into a smooth paste using short pulses.
2
Heat oil in a large cooking vessel over medium-high heat; cook and stir the ground cloves, nutmeg, and cinnamon until fragrant, approximately 30 seconds. Add the prepared shallot paste and fry until it reaches a fragrant and slightly browned state, around 2 to 3 minutes. Add the oxtails; cook and stir until they are nicely browned, roughly 5 minutes.
3
Stir the remaining quarter of onion, celery stalks, and 2 carrots into the pot. Pour in enough water to cover the ingredients by about 2 inches. Bring the mixture to a rolling boil; reduce heat, cover, and let it simmer until the oxtails become tender, approximately 5 hours.
4
Stir diced potatoes, 3 additional carrots, salt, and black pepper into the pot. Increase heat and let it simmer soup until potatoes and carrots are tender, around 15 minutes. Add sugar and fish sauce; stir well to combine the ingredients.
5
Ladle the hot soup into large serving bowls; top with tomato wedges and French-fried onions.