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Oxtail Soup

I would like to wish all my Muslims readers Selamat Hari Raya Aidilfitri. May this Eid al-Fitr bring you an abundance of joy, happiness, and great health!

This is a mouth-watering Indonesian style Oxtail soup with plenty of flavors. It is a fantastic meal by itself. If you are planning to cook this soup, make sure to allow the meat to simmer for at least four hours, or until it's very tender. If you have a pressure cooker, then you can reduce the cooking time significantly.

Oxtail Soup


980 grams to 1 Kg Oxtail
2 Large Potatoes, peeled, chunks
2 Carrots, peeled, chunks
6 to 7 Cups Chicken Stock
2 (2 inches) Cinnamon Sticks
2 Star Anise
6 Cloves
2 Stalks Lemongrass, bruised
5 to 6 Tbsp Peanut or Vegetable Oil
Sea Salt to taste

Spice Paste
2 Tbsp Whole White Peppercorn, pan toasted
6 Candlenuts
10 Shallots, peeled, coarsely chopped
6 to 8 Cloves Garlic, peeled
1 inch Fresh Turmeric, peeled and coarsely chopped
1 1/2 inches Galangal, peeled and coarsely chopped
1 1/2 inches Ginger, peeled and coarsely chopped

Fried Emping/Crackers
Spicy Sweet Soy Sauce

1 Cup Chopped Celery leaves
2 Scallions, chopped
Crispy Fried Shallots


Grind the spice paste ingredients with a little water in a blender, or pound in a pestle and mortar.

In a medium stockpot over medium-high heat, warm the oil and brown the oxtail on all sides. Transfer and set aside.

In the same pot over medium heat, add extra oil and cook the cloves, cinnamon sticks, star anise, and cloves until fragrant. Then mix in the spice paste, and lemongrass, stirring continuously until the mixtures turn brown in color and fragrant, about 12 minutes.

Then add in the chicken stock into the spice paste mixture. Bring the mixture to a boil and add in the browned oxtail. Then lower the heat and simmer until the oxtail is very tender, about 4 to 4 1/2 hours. Then add potatoes and carrots, and simmer for another 15 to 20 minutes. Season the soup with sea salt.

To serve, ladle the hot soup with oxtail, and vegetables onto the bowl and sprinkle with some celery leaves, fried shallots and scallions. Serve immediately with some spicy sweet soy sauce and fried crackers, if desired.

Serve 4


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