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1
Blanch the Oxtail
15 Mins
Boiling, 100°C (212°F)
Put the oxtail in a large pot, cover with cold water and bring to a rolling boil. Boil for 10 minutes, skimming off the grey scum as it rises, then drain and rinse the pieces under running water.
Do not skip the rinse — the scum is what clouds the broth and leaves a gamey taste.
Done when: Cloudy water full of scum; rinsed oxtail pieces that look clean.
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2
Simmer with the Spices
115 Mins
Gentle simmer, ~95°C (200°F)
Return the oxtail to the clean pot with 1.2 litres of fresh water, the shallot-garlic-ginger paste, nutmeg, cloves, cinnamon stick and crushed pepper. Bring to a gentle simmer and cook, covered, for about 2 hours until the meat is tender and nearly falling off the bone.
Keep the simmer lazy, not rolling — a hard boil toughens oxtail and clouds the broth.
Done when: Meat that gives easily when pressed with a spoon; broth clear and fragrant.
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3
Fry the Potatoes & Cook the Rice
20 Mins
Medium heat, ~175°C (350°F)
While the soup simmers, heat the oil in a frying pan and fry the potato wedges for about 8 minutes until golden at the edges. Drain on paper. Steam the rinsed rice until tender and fluffy.
Fry the potatoes separately so they stay golden and firm instead of going mushy in the soup.
Done when: Golden potato wedges; fluffy steamed rice.
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4
Add the Carrots & Potatoes
15 Mins
Gentle simmer, ~95°C (200°F)
Lift the oxtail out briefly, skim any fat from the surface, then return the meat to the pot. Add the carrot chunks and simmer for 10 minutes, then add the fried potato wedges and cook for 5 minutes more.
Skimming the fat now keeps the soup rich but not greasy.
Done when: Carrots tender but still holding their shape; potatoes warmed through.
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5
Season & Finish the Soup
10 Mins
Low heat, ~85°C (185°F)
Stir in the salt and taste — the broth should be savoury with a warm hint of nutmeg. Add the tomato wedges, celery and spring onions and warm through for 3 minutes so the tomato softens but does not fall apart.
Add the tomato last; cooked too long it collapses and turns the broth sour.
Done when: Bright tomato wedges, green celery leaves, and a clear, well-seasoned broth.
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6
Serve with Rice & Condiments
5 Mins
No heat
Ladle the oxtail, vegetables and broth into deep bowls and scatter fried shallots over the top. Serve with steamed rice, lime wedges, sweet soy sauce and sambal on the side, so everyone seasons their own bowl.
Serve the sambal on the side — the soup itself is mild, and the heat is personal.
Done when: Steaming bowls of clear soup with golden potatoes, red tomato and green herbs.
auto_awesome Finishing Touches & Plating
Scatter the fried shallots over each bowl at the very last moment so they stay crisp, and put the lime, kecap manis and sambal on the table for everyone to add as they like.
Indonesia
35m
