Indonesian Oxtail Soup with Cloves, Nutmeg and Fried Shallots

What you need

• 1.2 kg (2 lb 10 oz) oxtail, cut into segments
• 1 tbsp vegetable oil
• 1 large onion, quartered
• 4 clove garlic, smashed
• 4 cloves
• 1/2 tsp freshly grated nutmeg
• 1 tsp ground white pepper
• 2 stalk celery
• 2.5 l (10 cups) water
• 2 tsp salt, plus more to taste
• 3 medium carrots, peeled, cut into 3 cm (1 in) chunks
• 3 medium potatoes, peeled, cut into large chunks
• 2 tomatoes, cut into wedges
• 2 scallions, sliced
• 3 tbsp crispy fried shallots, store-bought is fine
• sambal, to serve
• 1 lime, cut into wedges
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Put the oxtail in a large pot, cover with cold water and bring to a boil. Boil for 5 min, then drain, rinse the oxtail and wash out the pot.

2. 2

   Heat the oil in the clean pot over medium heat. Cook the onion and garlic until fragrant, 3 min. Add the cloves, nutmeg and pepper and stir for 30 seconds.

3. 3

   Return the oxtail to the pot. Add the celery, the 2.5 l water and 1 tsp of the salt, and bring to a boil. Skim off the foam.

4. 4

   Lower the heat, partly cover and simmer gently until the meat is nearly falling off the bone, 2 1/2-3 h. Skim now and then and top up with hot water if the level drops.

5. 5

   Lift out and discard the celery and onion pieces.

6. 6

   Add the carrots and simmer for 10 min. Add the potatoes and tomatoes and simmer until the potatoes are tender, 15-20 min.

7. 7

   Stir in the scallions and the remaining 1 tsp salt. Taste and add more salt if needed.

8. 8

   Ladle the oxtail and vegetables into deep bowls and pour the broth over. Top with fried shallots and serve with rice, sambal and lime wedges.

Imported from bacaresepdulu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.