Oxtail Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 kg pre-cut oxtail
- 10 shallots, skinned
- 7 carrots, skinned, tips removed (keep skin and tips)
- 1 stalk celery, cut into 5cm-pieces
- 4 tomatoes, diced
- 1 tablespoon salt (or to taste)
- 2 teaspoons pepper (or to taste)
- 1 teaspoon sugar (or to taste)
- 1⁄4 butter
- 4 tablespoons olive oil
- 1 teaspoon nutmeg (or to taste)
directions
- 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.
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