Oxtail Soup

Recipe By Amy Beh

Oxtail Soup

600g oxtail, chopped into sizeable pieces
2 litres chicken stock / water
1 whole bulb garlic, unpeeled
40g ginger, lightly bruised
100g onion, quartered
20g galangal, bruised
35g leek, sliced
1 stalk 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
1 tsp white peppercorns
1 tsp black peppercorns

Seasoning

1 tsp thick soy sauce
2 tbsp light soy sauce
1 tbsp rock sugar
½ tsp salt or to taste

Garnishing

Chopped coriander leaves and spring onions

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.