This recipe is adapted from a thai restaurant. There is almost nothing to it – oxtails boiled in seasoned water. The spices used fuse and transform it to an exotic escape. The broth could be reduced further and thicken to a glazey sauce, not a soup anymore. Serve over rice.
3 lbs oxtails, cut into 1-inch pieces
2 c chopped tomatoes
1 cinnamon stick
5 star anise
1/3 c soy sauce
2 ts coriander seeds, toasted and ground (or use ground coriander) 2 ts cumin seeds, toasted and ground (or use ground cumin)
1/3 lime juice
1 ts chili pepper powder or flakes
1/ 4 c chopped fresh cilantro leaves for garnish
1/ 4 c minced scallion for garnish
1 c thinly sliced onion or shallot, optional
1/2 c neutral oil, like corn or canola, optional
Put oxtails in a pot with water to cover and add tomatoes, cinnamon, star anise, coriander, and cumin. Bring to a boil, then adjust the heat so it simmers steadily. Stir occasionally and cook until tender and the meat separates from the bone easily, about three hours.
When the meat is done, remove it from the pot. Remove the bones, the excess fat, and the cartilage knobs (a messy task). Refrigerate the broth for a few hours or overnight. Remove the layer of fat that has solidified on the surface. Return the meat to the soup.
If using crisp onion garnish, put oil in a skillet over a medium heat. Add onions and stir occasionally until they are golden brown, about ten minutes. Remove from oil and drain on paper towel.
Before serving, reheat the soup, add lime juice and chili peppers. Spoon into bowls and garnish with cilantro, scallion, and onion if using.
