Ingredients
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2 1/2 lbs oxtails, 2 inch pieces
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1 medium onion, halved,peel left on
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5 cloves garlic, peeled and crushed
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3 sprigs fresh cilantro, roots and stems lightly crushed
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1 cinnamon stick, 3 inches long
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1 teaspoon ground cumin
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1/2 teaspoon whole coriander seed
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4 cups beef broth
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water
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salt & freshly ground black pepper, to taste
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3 tablespoons finely slivered peeled fresh ginger, cut into 1 inch lengths
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1 tablespoon finely slivered garlic
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1/2 cup coarsely chopped fresh cilantro leaves
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1 dried red chili
Instructions
- Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
- Add the broth and water to cover the ingredients by 1 1/2 inches.
- Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
- Season with salt and pepper and cook uncovered for another 15 minutes.
- The oxtail should be very tender.
- Remove from the heat.
- Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
- Set the meat aside Strain the broth through a very fine strainer.
- Cool for at least 1 hour so that the fat rises to the top.
- Skim off all the fat and discard.
- Return the broth to the soup pot.
- Add the ginger and slivered garlic.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Return the shredded meat to the broth and cook another 5 minutes.
- Stir in the cilantro and cook 1 minute longer.