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Recipe: Spicy Oxtail Soup

Spicy Oxtail Soup

By Margarita Lee

Margarita Lee

Ingredients A:

  • 1.5kg Oxtails (chopped into 4 cm chunks) 
  • 2 tbsp Curry powder 
  • 3 tbsp Plain flour
  • 2 tbsp Tomato paste 
  • 1000ml Vegetable-base stock or beef stock 
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Black pepper 

Ingredients B:

  • 2 tbsp Curry powder
  • 1 tbsp Grated fresh ginger paste
  • 1 tbsp Garlic paste 
  • 2 Onions (sliced thinly)
  • 4 sprig Curry leaves
  • 2 tbsp Cooking oil

Garnish:

  • Crispy fried shallots 
  • Spring onion
Photo by Margarita Lee

Method:

  1. Preheat oven to 170℃. Place a large roasting tray in the oven to preheat.
  2. Wash and pat dry the oxtail pieces with some paper towels. Drizzle with olive oil.
  3. In a bowl, season the flour with the curry powder, salt and pepper. Toss the pieces of oxtail in the seasoned flour until they are coated on all sides.
  4. Carefully remove the hot tray from the oven, then put in the oxtails.
  5. Place oxtails in the preheated oven for 45 minutes or until golden and caramelized.
  6. After 45 minutes, use tongs to remove the oxtails and set aside.
  7. Skim the oil off the top with a spoon, or use an oil separator to remove the oil from the baking tray. Keep the roasting oil and roasting juices for later use. 
  8. Sauté Ingredients B in a heavy base stock pot or dutch oven with the roasting oil for a few minutes or until aromatic.
  9. Add in the oxtails, tomato paste and stock. Bring to a simmer, then reduce the heat to low. Cover and simmer for 2 hours, until the meat is fork tender. Skim off any impurities and fat that may accumulate at the top occasionally.
  10. Season to taste with salt and pepper before serving.
  11. Garnish with 1/2 tbsp of crispy shallots and spring onions.

 

Note: 

If you don’t have stock, just use water.

Another option is to chop up some onions, carrots and celery, then cover with water and simmer for 20 minutes to make a quick stock.

 

Check out more of Margarita’s recipes on her FB @ Umummy Food

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