Malaysian-style Oxtail Soup

Malaysian-style Oxtail Soup Recipe - Authentic Malaysian Dish

Region / culture: Malaysia | Preparation time: 15 minutes | Cooking time: 2 hours 30 minutes | Servings: 4

Introduction

Oxtail soup is a hearty and flavorful dish that is popular in many cultures around the world. This Malaysian-style oxtail soup recipe is a delicious and comforting meal that is perfect for a cold day or when you are craving something warm and satisfying.

History

Oxtail soup has a long history and is a dish that has been enjoyed for centuries. Oxtail, which comes from the tail of cattle, was traditionally considered a less desirable cut of meat and was often used in soups and stews to make the most of its rich flavor. In Malaysia, oxtail soup is a popular dish that is often served as a special treat or during festive occasions.

Ingredients

2.5 lb (1.13 kg) oxtails, cut into 2-inch pieces
1 medium onion, halved with peel left on
5 cloves garlic, peeled and crushed
3 sprigs fresh cilantro, roots and stems lightly crushed
1 cinnamon stick, 3 inches long
1 tsp ground cumin
0.5 tsp whole coriander seeds
1 dried red chile
4 cups beef broth
water
salt and freshly ground black pepper, to taste
3 tbsp finely slivered peeled fresh ginger, cut into 1-inch lengths
1 tbsp finely slivered garlic
0.5 cup coarsely chopped fresh cilantro leaves

How to prepare

Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
Add the broth and enough water to cover the ingredients by 1.5 inches.
Bring the mixture to a gentle boil, then reduce the heat and simmer covered for 2 hours, skimming off any foam that rises to the surface.
Season with salt and pepper, and continue cooking uncovered for another 15 minutes until the oxtail becomes very tender.
Remove the pot from the heat.
Take out the oxtails and shred the meat from the bones, discarding the bones and any excess fat.
Set the shredded meat aside and strain the broth through a fine strainer.
Allow the broth to cool for at least 1 hour, so that the fat rises to the top.
Skim off all the fat and discard it.
Return the broth to the soup pot.
Add the ginger and slivered garlic to the pot.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Put the shredded meat back into the broth and cook for another 5 minutes.
Stir in the cilantro and cook for an additional 1 minute.

Variations

Add vegetables such as carrots, potatoes, or bok choy for added texture and nutrition.
Spice up the soup with additional chilies or hot sauce for a fiery kick.
Use different herbs and spices such as lemongrass, star anise, or turmeric for a unique flavor profile.

Cooking Tips & Tricks

Be sure to skim off any foam that rises to the surface while simmering the oxtails to ensure a clear and flavorful broth.

- Allowing the broth to cool and skimming off the fat will help remove any excess grease and create a cleaner, more refined soup.

- Shredding the meat from the oxtails and discarding the bones will make the soup easier to eat and enjoy.

- Adding fresh cilantro at the end of cooking will give the soup a burst of fresh flavor and aroma.

Serving Suggestions

This oxtail soup is delicious on its own, but you can also serve it with a side of steamed rice or crusty bread for a more filling meal. Garnish with fresh cilantro leaves for a pop of color and flavor.

Cooking Techniques

Simmering the oxtails slowly over low heat will help tenderize the meat and develop a rich, flavorful broth.

- Skimming off any impurities that rise to the surface will result in a cleaner and clearer soup.

Ingredient Substitutions

If you cannot find oxtails, you can use beef shank or short ribs as a substitute.

- Feel free to customize the spices and seasonings to suit your taste preferences.

Make Ahead Tips

This oxtail soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve this oxtail soup in individual bowls garnished with a sprinkle of fresh cilantro leaves and a wedge of lime for a beautiful presentation.

Pairing Recommendations

This hearty soup pairs well with a crisp green salad or a side of steamed vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this oxtail soup recipe contains approximately 350 calories.

Carbohydrates

This Malaysian-style oxtail soup recipe contains approximately 10 grams of carbohydrates per serving.

Fats

This dish contains approximately 15 grams of fat per serving.

Proteins

Each serving of this oxtail soup provides about 30 grams of protein.

Vitamins and minerals

Oxtail is a good source of iron, zinc, and B vitamins, which are essential for overall health and well-being.

Alergens

This recipe contains beef broth, which may not be suitable for individuals with beef allergies.

Summary

Overall, this Malaysian-style oxtail soup is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Malaysian-style oxtail soup is a comforting and flavorful dish that is perfect for a cozy meal at home. With its rich broth, tender meat, and aromatic spices, this soup is sure to warm you up from the inside out. Enjoy this delicious recipe with your family and friends for a taste of Malaysian cuisine at its best.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Malaysian-style Oxtail Soup. It was many years ago, when I was a young woman living in a small village in Malaysia. I had always been passionate about cooking and loved learning new recipes from anyone willing to share their culinary secrets with me.

One day, a neighbor of mine, Mrs. Lim, invited me over to her house for lunch. As soon as I walked in, I was greeted by the most incredible aroma coming from her kitchen. I could immediately tell that she was cooking something special. Mrs. Lim welcomed me warmly and invited me to sit down at her dining table.

As we chatted over a cup of tea, she told me that she was making her famous Malaysian-style Oxtail Soup for lunch. I had never heard of such a dish before and was intrigued by the combination of flavors and spices that she described to me. Mrs. Lim could see my curiosity and offered to teach me how to make the soup myself.

She led me into her kitchen and began to show me the ingredients that she used. Oxtail, lemongrass, ginger, garlic, shallots, and a variety of spices filled her countertop. Mrs. Lim explained to me the importance of each ingredient and how they all worked together to create a harmonious and flavorful broth.

I watched intently as she prepared the soup, taking note of her techniques and the order in which she added the ingredients. The smell of the simmering broth filled the air, making my mouth water in anticipation. Mrs. Lim told me stories of how she had learned the recipe from her own grandmother, who had passed it down through the generations.

After a few hours of cooking, the soup was finally ready. Mrs. Lim ladled it into bowls and garnished it with fresh cilantro and a squeeze of lime. I took my first spoonful and was immediately transported to a world of bold and exotic flavors. The tender oxtail melted in my mouth, while the lemongrass and ginger added a fragrant and spicy kick to the broth.

I knew then and there that I had to learn how to make this soup myself. Mrs. Lim graciously shared her recipe with me, writing it down on a piece of paper for me to take home. I thanked her profusely for her generosity and promised to practice making the soup until I could replicate it perfectly.

Over the years, I made Malaysian-style Oxtail Soup countless times, each batch better than the last. I tweaked the recipe here and there, adding my own personal touch to make it truly my own. I shared the soup with friends and family, who all raved about its rich and comforting flavors.

To this day, whenever I make Malaysian-style Oxtail Soup, I think back to that day in Mrs. Lim's kitchen when I first learned the recipe. I am grateful for her kindness and willingness to share her culinary wisdom with me. That soup has become a staple in my cooking repertoire, a dish that brings warmth and comfort to all who taste it.

I am proud to have learned such a delicious and unique recipe, one that has become a cherished tradition in my own family. And I am grateful for the opportunity to continue passing down this culinary gem to future generations, just as Mrs. Lim did for me. Cooking truly is a gift that keeps on giving, and I am thankful to have discovered the joy of creating a dish that brings people together in love and good food.