Authentic Malaysian Oxtail Broth
Experience the rich flavors of Malaysia with this deeply aromatic and satisfying oxtail soup. Infused with aromatic spices and a hint of heat from the dried chili, this broth delivers a complex umami taste reminiscent of traditional Vietnamese Pho. Each sip offers a journey through layers of flavor, leaving you feeling like a culinary expert. Perfect for a comforting family meal or a hearty gathering, this oxtail soup will warm your heart and impress your guests. Serve it alongside fresh herbs and lime for a perfect finishing touch!
8
Servings
331.5
Calories
15
Ingredients
Ingredients
Oxtails
2.5 lbs (Cut into 2-inch pieces)
Onion
1 medium (Halved, peel left on)
Garlic
5 cloves (Peeled and crushed)
Fresh cilantro
3 sprigs (Roots and stems lightly crushed)
Cinnamon stick
1 (3 inches long)
Ground cumin
1 teaspoon
Whole coriander seeds
1/2 teaspoon
Dried red chili
1
Beef broth
4 cups
Water
to cover
Salt
to taste
Black pepper
to taste (Freshly ground)
Fresh ginger
3 tablespoons (Finely slivered and cut into 1 inch lengths)
Garlic
1 tablespoon (Finely slivered)
Fresh cilantro leaves
1/2 cup (Coarsely chopped)
Instructions
1
In a large, heavy bottomed soup pot, combine the oxtails, halved onion (peel left on), crushed garlic, lightly crushed cilantro sprigs, cinnamon stick, ground cumin, whole coriander seeds, and dried red chili.
2
Pour in the beef broth and enough water to cover the ingredients by 1.5 inches.
3
Bring the mixture to a gentle boil, then reduce the heat to low and cover. Allow to simmer for 2 hours, skimming off any foam that rises to the surface periodically.
4
After 2 hours, season the broth with salt and freshly ground black pepper, and uncover the pot. Continue to simmer for an additional 15 minutes until oxtail is very tender.
5
Remove the pot from the heat. Carefully take out the oxtails, shred the meat from the bones, and discard the bones and any excess fat. Set the shredded meat aside.
6
Strain the broth through a fine mesh strainer or cheesecloth to remove any solids and impurities.
7
Allow the broth to cool for at least one hour so that the fat can rise to the top. Skim off and discard the fat.
8
Return the clarified broth to the soup pot. Add the finely slivered ginger and additional slivered garlic.
9
Bring the broth back to a boil, then reduce the heat and let it simmer for 10 minutes to infuse the flavors.
10
Add the reserved shredded oxtail meat back into the broth, cooking for another 5 minutes to heat through.
11
Finally, stir in the coarsely chopped cilantro leaves and let it cook for an additional minute before serving.
Nutrition Information
23.125g
Fat
3.125g
Carbs
24.375g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Malaysian Oxtail Broth?
It is a deeply aromatic and satisfying clear soup infused with traditional spices, featuring tender shredded meat and a complex umami taste.
How many servings does this recipe provide?
This recipe makes 8 servings.
What are the nutritional highlights per serving?
Each serving contains 331.5 calories, 23.125g of fat, 24.375g of protein, and 3.125g of carbohydrates.
What primary meat is used in this soup?
The recipe calls for 2.5 lbs of oxtails, cut into 2-inch pieces.
What aromatics are needed for the initial broth?
You will need halved onion with the peel left on, crushed garlic, and lightly crushed cilantro sprigs.
Which spices give the broth its flavor?
The broth is flavored with a cinnamon stick, ground cumin, whole coriander seeds, and a dried red chili.
How long does the oxtail need to simmer initially?
The oxtails should simmer for 2 hours while covered.
Why is the onion peel left on?
Leaving the peel on the onion during the initial simmer helps add a rich color and depth to the broth.
How much liquid is required for the soup base?
You need 4 cups of beef broth plus enough water to cover the ingredients by 1.5 inches.
Is this oxtail soup spicy?
It has a hint of heat provided by one dried red chili, creating a complex flavor profile.
When do I season the broth with salt and pepper?
Season the broth after the initial 2-hour simmer, then continue to simmer for another 15 minutes uncovered.
Do I serve the oxtails whole or shredded?
The meat is shredded from the bones, and the bones and excess fat are discarded before final assembly.
How do I clarify the broth?
Strain the broth through a fine mesh strainer or cheesecloth and allow it to cool for an hour to skim off the surface fat.
What ingredients are added to the clarified broth for final infusion?
Finely slivered ginger and additional slivered garlic are added to the returned broth.
How long is the final infusion simmer?
Simmer the clarified broth with ginger and garlic for 10 minutes before adding the meat back.
What is the last step before serving?
Stir in coarsely chopped fresh cilantro leaves and cook for an additional minute.
What are the recommended garnishes?
The soup is best served alongside fresh herbs and lime for a bright finishing touch.
How much ginger is used in this recipe?
The recipe uses 3 tablespoons of fresh ginger, finely slivered.
How much garlic is needed in total?
The recipe uses 5 cloves of crushed garlic for the initial boil and 1 tablespoon of finely slivered garlic for the final infusion.
What should the size of the cinnamon stick be?
A cinnamon stick approximately 3 inches long is recommended.
Does the recipe contain fiber?
The nutritional data indicates no significant fiber content.
Is there sugar in this soup?
No, this recipe does not include any added sugar.
What is the carbohydrate count per serving?
There are 3.125g of carbohydrates per serving.
Is this soup similar to any other dishes?
The flavor profile is noted to be reminiscent of traditional Vietnamese Pho due to the aromatic spices.
How do I prepare the cilantro sprigs for the base?
The roots and stems should be lightly crushed before being added to the pot.
What type of pot is best for this recipe?
A large, heavy-bottomed soup pot is ideal for maintaining even heat during the long simmer.
When do I add the shredded meat back to the soup?
Add the reserved meat back into the broth after it has simmered with the ginger and garlic for 10 minutes.
How long do I cook the meat once it is added back to the broth?
Cook the shredded meat in the broth for about 5 minutes to ensure it is heated through.
What is the preparation for the cilantro leaves?
Use 1/2 cup of fresh cilantro leaves, coarsely chopped.
Why must the broth cool for an hour?
Cooling allows the fat to rise to the top so it can be easily skimmed off and discarded for a cleaner broth.