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Cinta Dapur » Starter » Oxtail Soup

Oxtail Soup

The thing about Malaysia being a colonial country is the fact that the British has left quite a number of legacy now engrained into to Malaysian way of life. From the country’s judicial system, commercial influences, language and even down to food.

With my parents who are both born when Malaysia was still part of the colony, whenever we speak of western cuisine, oxtail soup will immediately spring to mind. Over the years, there has been many famous Malaysian restaurants dishing out oxtail soup. Each with their own variation but all of which has earned the unfathomable delights of local Malaysians.

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Recipe

Ingredients

  • I kg oxtail (try to get some with more fat)
  • 1 packet vegetable mix (carrot, turnip, celery all roughly chopped)
  • 3 tbsp olive oil
  • 1 X bay leaf
  • Handful of thyme
  • 2 tsp black peppercorns
  • 2 tsp tomato paste
  • 2-3 tomatoes (skinned and chopped roughly)
  • 2 pints of beef stock
  • 2 tbsp butter, soften
  • 5 tbsp plain flour
  • Salt and pepper as required

 

Method

  • Start by trimming off the excess fat from your oxtail. In a medium heat,  render the fat so they dissolve into liquid oil
  • In the meantime, coat your oxtail with a little salt, pepper and flour(3 tbs). Make sure they’re thoroughly coated.
  • Next shallow fry your coated oxtail with the rendered fat until brown (use only half the oil). Remove from pan and allow to rest
  • With the remaining oil, brown your vegetables, herbs and peppercorns. Once they are soften, add in your tomato paste and chopped tomatoes.
  • Transfer the vegetable and oxtail into a large casserole dish, add your stock and allow to simmer for about 3 hours. Or until the meat drops off the bone easily.
  • Remove the oxtail from the broth and allow to cool. Once cool, separate the meat from the bone and chop roughly
  • As for the broth, strain them using a fine sieve onto a clean pot. Squeeze out the remaining juice using the back of a spoon.
  • Now mix some butter with flour (remaining 2 tbs) and gradually add them onto your broth which should be in a pot on medium heat. This process will thicken up your broth and at the same time giving it a glaze. Add additional salt and pepper to taste.
  • To serve, add your oxtail to the soup. Goes well with toasted bread.

 

Notes: Feel free to substitute minced pork with other types of minced meat such as beef, lamb or fish.

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Written by

Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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