How to make it
5 steps. Take it one step at a time.
Place oxtail in a large pot
Place oxtail in a large pot and cover with water. Bring to a boil for 10 minutes. Drain the water and rinse the oxtail pieces to remove scum and impurities.
10 minReturn the oxtail
Return the oxtail to the pot with 2.5 liters (10 1/2 cups) of fresh water. Add cinnamon stick, cloves, and nutmeg. Simmer on low heat for about 2 hours or until the oxtail is very tender.
2 hrHeat oil in a pan
While the oxtail is simmering, heat oil in a pan. Sauté the minced garlic and sliced shallots until golden and fragrant. Set aside.
5 minAdd the potatoes and carrots
Once oxtail is tender, add the potatoes and carrots to the soup. Pour in the sautéed garlic and shallots (including the oil). Season with salt and white pepper.
15 minCook until vegetables are tender
Cook until vegetables are tender. Add the sliced leek and celery just before turning off the heat. Serve hot with steamed rice, fried shallots, and lime wedges on the side.
2 min
A little kitchen wisdom
For the clearest broth, always blanch the oxtail first to remove impurities. Use a pressure cooker to reduce the cooking time to about 45 minutes if you're in a hurry.
