Malaysian Style Oxtail Soup

Recipe by Grace Lynn
READY IN: 2hrs 45mins




  • 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.