Malaysian Style Oxtail Soup

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This broth is so flavorful and so authentic. It tastes sort of like the vietnamese

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Steps

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Place the oxtails , onion , garlic , cilantro sprigs , cinnamon stick , cumin , coriander , and chile in a heavy soup pot.

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Add the broth and water to cover the ingredients by 1 1 / 2 inches.

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Bring to just a boil , reduce the heat , and simmer covered for 2 hours , skimming any foam that rises to the surface.

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Season with salt and pepper and cook uncovered for another 15 minutes.

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The oxtail should be very tender.

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Remove from the heat.

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Remove the oxtails and shred the meat from the bones , discarding the bones and any fat.

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Set the meat aside strain the broth through a very fine strainer.

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Cool for at least 1 hour so that the fat rises to the top.

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Skim off all the fat and discard.

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Return the broth to the soup pot.

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Add the ginger and slivered garlic.

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Bring to a boil , reduce the heat , and simmer for 10 minutes.

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Return the shredded meat to the broth and cook another 5 minutes.

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Stir in the cilantro and cook 1 minute longer.

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Ingredients

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oxtails, onion, garlic, fresh cilantro, cinnamon stick, ground cumin, whole coriander seed, dried red chili, beef broth, water, salt & freshly ground black pepper, fresh ginger, fresh cilantro leaves