Sup Ekor (Oxtail Soup)

Name: Sup Ekor (Oxtail Soup)
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 4
Cuisine: Soups and stews
Ingredients: 1.5 kg Oxtail; 500 ml Beef Stock; 2 cups Potato; 2 cups Tomato; 1 cup Carrot; 1 cup Onion; 1/2 cup Celery; 40 g Garlic; 20 g Ginger; 2 Tbsp Ground Coriander; 1 Tbsp Ground Cumin; 1 stick Cinnamon; 4 pieces Cardamom; 1 piece Star Anise; 2 Tbsp Fish Sauce; 20 g Spring Onion; 800 ml Water; 1/4 cup Oil

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Level

easy

Cooking

150 min

Preparation

60 min

Ingredients

Servings

Oxtail	1.5 kg
Beef Stock	500 ml
Potato cubed	2 cups
Tomato wedges	2 cups
Carrot cubed	1 cup
Onion quartered	1 cup
Celery sliced	¹⁄₂ cup
Garlic minced	40 g
Ginger sliced	20 g
Ground Coriander	2 tbsp
Ground Cumin	1 tbsp
Cinnamon	1 stick
Cardamom	4 pieces
Star Anise	1 piece
Fish Sauce	2 tbsp
Spring Onion optional, for garnish	20 g
Water	800 ml
Oil	¹⁄₄ cup

How to cook

Start cooking

Add oil into a soup pot to sauté garlic, ginger and onion till slightly wilted.
Add in ground cumin, ground coriander, cinnamon stick cardamoms and star anise, then stir-fry over medium heat for 1 minute.
Turn up the heat to high and add in the oxtail to sear for another 5 minutes.
Add in beef stock and water then bring it to a boil before letting it simmer in low heat for 2 hours.
Add in potatoes and carrots to simmer for another 10 minutes.
Add in tomatoes and celery to simmer for another 10 minutes.
Season the soup with fish sauce and adjust according to taste.
Garnish with spring onion (optional) and the soup is ready to serve!

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