Recipe Description
Oxtail Soup
Recipe Ingredient
- 600g oxtail, chopped into sizeable pieces
- 2litres chicken stock / water
- 1whole bulb garlic, unpeeled
- 40g ginger, lightly bruised
- 100g onion, quartered
- 20g galangal, bruised
- 35g leek, sliced
- 1stalk celery, sliced
- 2 coriander roots
- 100g carrot,cut into wedges
- 100g radish, cut into wedges
- Ingredients (A)
- 2 star anise
- 5 cloves
- 4cm cinnamon stick
- 5 cardamoms
- 1 nutmeg, cracked
- 1tsp white peppercorns
- 1tsp black peppercorns
- For Seasoning:
- 1tsp thick soy sauce
- 2tbsp light soy sauce
- 1tbsp rock sugar
- ½tsp salt or to taste
- For Garnishing: Chopped coriander leaves and spring onions
Instructions
- Trim off any excess fat from the oxtail and blanch in boiling water for 5-6 minutes. Drain and set aside.
- Bring chicken stock or water in a deep pot to a boil. Put in ingredients (A) and simmer for 5-10 minutes. Add oxtail, garlic, onions, ginger, galangal, leek, celery and coriander roots. Bring to a boil again then reduce the heat and simmer the soup over a gentle low heat for an hour.
- Add carrot and radish and continue to simmer for another 30 minutes or until meat is tender. Adjust seasoning to taste and dish out to serve immediately with the garnishing.
