Ingredients:
 | 1 piece (2-3 lbs.) oxtail |
| water |
| salt |
| 200 gram carrots, chopped |
| 2 tomatoes, sliced |
| 5 green onions, sliced diagonally |
| 3 stalks chinese celery, thinly
sliced |
| 1½ tsp. white pepper |
| ½ tsp. nutmeg |
| 1 Tbs. cloves |
| 3 Tbs. fried shallots |
|
Instructions:
| Cut oxtail into round shapes and
then put them in a large pot filled with water. Pour in some salt as you like and
boil until the pieces of oxtail become very tender. This could take up to 3-4 hours
of boiling time. Pour in some more water when needed until they become tender. |
| Once they are tender, make sure that
you have enough broth (± 6-8 cups). If not enough, pour in some more water. |
| Bring it to a boil again.
Afterwards, put in the chopped carrots, sliced tomatoes, green onions, celery, white
pepper, cloves and nutmeg. Boil again until everything is well cooked. |
| Ready to serve. Pour some
fried shallots on top of the soup while serving. |
Makes 6 servings.
Tips: I usually add approximately 1
lb. of beef sirloin or tenderloin to add some flavor to the soup. |
