RECIPES OF MALAYSIA

Ingredients

2 1/2 lb

50 gm

1 medium

5 cloves

3 sprigs

1

1 tsp

1/2 tsp

1

4 cups

3 tbsp

1 tbsp

1/2 cup

Oxtails (2 inch pieces)

Star anise

Onion (halved, peel left on)

Garlic (peeled and crushed)

Fresh cilantro (roots and stems lightly crushed)

Cinnamon stick (3 inches long)

Ground cumin

Whole coriander seeds

Dried red chili

Beef broth

Fresh ginger (peel, finely sliver & cut into 1 inch lengths)

Garlic (finely slivered)

Fresh cilantro leaves (coarsely chopped)

Water

Salt  (adjust to taste)

Freshly ground black pepper (adjust to taste)

1. Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, star anise, and chile in a heavy soup pot
2. Add the broth and water to cover the ingredients by 1 1/2 inches
3. Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface
4. Season with salt and pepper and cook uncovered for another 15 minutes
5. The oxtail should be very tender
6. Remove from the heat
7. Remove the oxtails and shred the meat from the bones, discarding the bones and any fat
8. Set the meat aside and strain the broth through a very fine strainer
9. Cool for at least 1 hour so that the fat rises to the top
10. Skim off all the fat and discard
11. Return the broth to the soup pot
12. Add the ginger and slivered garlic
13. Bring to a boil, reduce the heat, and simmer for 10 minutes
14. Return the shredded meat to the broth and cook another 5 minutes
15. Stir in the cilantro and cook 1 minute longer