| Prep: 30 mins | Cook: 3 hrs – 4 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 8g | 25g |
| sugars | fibre | protein | salt |
| 8g | 5g | 40g | 2.3g |
Why I Love Indonesian Oxtail Vegetable Soup
As a native New Yorker, the one thing I appreciate the most is the diversity and richness of our culinary scene. Just like the city itself, my cooking style is a melting pot of flavors and technique from all around the world. One of my favorite dishes that truly reflects this complexity – and one that I’ve grown to love preparing – is an Indonesian recipe known as Oxtail Vegetable Soup.
The Inspiration
I was never formally trained as a chef, my background lies in stage acting. But my passion for cuisine, paired with my curiosity, compel me to explore various cultures’ unique flavors. I make it my mission to capture such diversity within my kitchen. Being fascinated with Southeast Asian gastronomy, I found an inspiration in William Wongso, one of the most celebrated chefs from Indonesia. His recipes are a delightful blend of tradition and innovation – exactly what I strive to encapsulate within my dishes. One of his traditional Indonesian soups caught my attention, thus Oxtail Vegetable Soup was added to my repertoire.
A Delightful Melange of Flavors
What makes Oxtail Vegetable Soup so special, you wonder? It’s a delightful melange of flavors that transports you to Indonesia. The star of the dish, of course, is the oxtail – slow cooked until it’s rich and tender. A hearty blend of vegetables like carrots, potatoes, celery, tomatoes, and leek add a depth of flavor and texture that perfectly balances the meatiness of the oxtail. This soup isn’t shy about its flavors, with robust additions that include minced garlic, crushed black peppercorns, bay leaves, and a sprinkle of nutmeg. Soy sauce and Worcestershire sauce lend a savory tanginess that perfectly rounds everything off. A final garnish of freshly chopped parsley adds a hint of freshness, making the dish a vibrant, flavorful concoction that dances on your tongue.
Complementary Dishes
As a hearty main course, Oxtail Vegetable Soup needs little more than a simple side dish to create a satisfying meal. I love to serve it with Jasmine rice, its light, delicate flavor partners well with the robust, aromatic soup. If feeling adventurous, try it with some Roti Jala (Malaysian Net Pancakes) – these intricate pancakes soak up the soup wonderfully!
In all, Oxtail Vegetable Soup is a dish that transcends borders – a sumptuous blend of ingredients and flavors that captures the beauty of different culinary traditions. A nod to the multicultural spirit of New York, my home. I can’t wait for you to try this recipe and hope it becomes a loved addition to your cooking repertoire as it has to mine.
What You’ll Need
- 2 pounds of oxtails, trimmed
- 8 cups of water
- 1 tablespoon of salt
- 4 carrots, peeled and cut into 1-inch pieces
- 1 large potato, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 2 large tomatoes, cut into 1-inch pieces
- 1 leek, cleaned and sliced into 1-inch rings
- 6 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of black peppercorns, crushed
- 3 bay leaves
- 1 teaspoon of nutmeg
- 2 tablespoons of soy sauce
- 1 tablespoon of Worcestershire sauce
- Freshly chopped parsley, for garnish
- Salt, to taste
- Pepper, to taste
Method
Step One
Place the oxtails in a large stockpot and add the 8 cups of water. Add the tablespoon of salt. Bring the water to a boil over high heat. Skim off any foam or impurities that float to the top. Once the water is boiling, reduce the heat to medium and let it simmer for about two hours.
Step Two
While the oxtails are simmering, prepare your vegetables. Clean and peel your carrots, then cut them into 1-inch pieces. Do the same with the potato. Cut your celery stalks, tomatoes, and cleaned leek into 1-inch pieces as well. Prepare the garlic by mincing 6 cloves.
Step Three
After two hours, remove the oxtails from the pot and set them aside. Strain the broth through a fine-mesh sieve to remove any remaining impurities. Return the broth to the pot and add the prepared vegetables and minced garlic.
Step Four
In a small pan over medium heat, heat the vegetable oil. Add the crushed black peppercorns and cook until fragrant. This will take about one minute. Add this to the pot.
Step Five
Add the bay leaves, nutmeg, soy sauce, and Worcestershire sauce to the pot. Stir well to combine. Return the oxtails to the pot and stir again. Cover the pot and let the soup simmer for another hour.
Step Six
After an hour, taste the soup. Adjust the seasoning by adding more salt or pepper if necessary. Allow the soup to simmer for a few more minutes to let the flavors blend together.
Step Seven
Once the soup is done, remove it from the heat. Ladle the soup into bowls, making sure to get a mix of vegetables and oxtail in each serving. Sprinkle freshly chopped parsley on top of each bowl for garnish. Serve the soup hot and enjoy!
