Ekor Sop

Ekor Sop

Ingredients

 

For the soup

• 1½ lb oxtail , cut into 1-inch thick slices
• 2 tablespoons vegetable oil
• 5 oz. red onions , cut into small cubes
• 4 oz. potatoes , cut into large pieces
• 3 oz. carrots , cut into thick slices
• 1 oz. ginger , grated
• 3 cloves garlic , crushed
• 2 teaspoons ground cumin
• 6 cups boiling water
• 3 Thai chili peppers , cut in half lengthwise
• 3 stems cilantro , with leaves
• 3 oz. tomatoes , peeled, seeded, and cut into large cubes
• 1 tablespoon sugar
• ¼ teaspoon black pepper
• Salt

 

For the spices

• 1 teaspoon coriander seeds
• 5 whole cloves
• 6 pods cardamom
• 10 star anise
• 1 stick cinnamon

 

For the garnishing

• Juice of a lime
• 3 shallots , thinly sliced and fried
• ½ bunch cilantro

 

Instructions

1. Heat the vegetable oil in a large Dutch oven over medium heat. Add the oxtail and sauté it until both sides turn slightly brown.
2. Add the onion, ginger, garlic and sauté everything together for a minute.
3. Add the boiling water. Ensure there is enough water to cover all the ingredients (add if necessary).
4. Place the coriander seeds, cloves, cardamom, and star anise in the center of a piece of cheese cloth and tie firmly to form a kind of bouquet garni.
5. Stir in cilantro leaves, ground cumin, cinnamon stick, bouquet garni and chili peppers.
6. Bring to boil on high, then reduce to medium heat and cook for 2 to 3 hours or until the oxtail is tender.
7. Using a skimmer, regularly remove any impurities, foam or grease that would accumulate on the surface.
8. Add the tomatoes, potatoes and carrots. Simmer for 30 minutes.
9. Add black pepper and sugar. Add salt to taste.
10. At time of serving, squeeze the lime on the soup. Pour the soup into individual bowls and garnish with crispy fried shallots and cilantro leaves.