April’s last days were quite cold. The wind and low temperature were pretty brutal compared to the 80-degree weather we had in March! This spice-filled Indonesian oxtail soup loaded with vegetables was definitely a great pick-me-up meal on such chilly days.
My secret to having a great oxtail soup is to slow-cook it the night before serving. On the next day, the vegetables and broth would become so much more flavorful and the tender meat would just fall off the bones so easily. The comforting effect makes the soup worth the time and effort.
Here’s my version:
- 6 cuts of oxtail (get different sizes: large, medium, and small)
- 6 carrots (peeled and slice into thin cuts)
- ½ of cauliflower (cut into small florets)
- A handful of green beans (trim the end parts and then cut into shorter lengths)
- 1 tablespoon of minced garlic
- 1 sweet onion (chopped)
- ½ teaspoon of nutmeg
- Black pepper
- 3 Thai peppers (chopped)
- Place the oxtails in a large cooking pot.
- Add water enough to cover the oxtails.
- Bring to boil over medium heat and then reduce the heat to simmer. Cover the pot with a lid.
- Add the garlic, onion, nutmeg, salt, black pepper, and Thai peppers. Let simmer for 2 ½ hours.
- Check frequently to add water. Make sure that the oxtails are always submerged.
- After 2 ½ hours, add the chopped vegetables and cook for another 10-15 minutes.
- Taste and add salt or pepper if necessary.
- Cover the pot and let it rest and cool off.
- Keep in the fridge until it is time to serve.
- Heat up by bringing the soup to a boil. Serve over rice.
What’s your comfort one-pot meal?