Spicy Oxtail Soup
By 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
Method:
- Preheat oven to 170℃. Place a large roasting tray in the oven to preheat.
- Wash and pat dry the oxtail pieces with some paper towels. Drizzle with olive oil.
- 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.
- Carefully remove the hot tray from the oven, then put in the oxtails.
- Place oxtails in the preheated oven for 45 minutes or until golden and caramelized.
- After 45 minutes, use tongs to remove the oxtails and set aside.
- 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.
- Sauté Ingredients B in a heavy base stock pot or dutch oven with the roasting oil for a few minutes or until aromatic.
- 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.
- Season to taste with salt and pepper before serving.
- 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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