Malaysian Style Oxtail Soup

Malaysian Style Oxtail Soup is a hearty and flavorful soup that is packed with protein from the oxtail.

It is also relatively easy to make and can be served as a main dish for any meal.

The oxtail can be a bit fatty, so this soup may not be suitable for those watching their fat intake.

It also takes a few hours to cook, so it may not be the best recipe for those who are short on time.

Oxtail is a rich source of protein and iron.
It also contains collagen, which has been linked to improved joint health.

	2 1/2 lbs oxtails , 2 inch pieces
	1 medium onion , halved , peel left on
	5 cloves garlic , peeled and crushed
	3 sprigs fresh cilantro , roots and stems lightly crushed
	1 cinnamon stick , 3 inches long
	1 teaspoon ground cumin
	1/2 teaspoon whole coriander seed
	1 dried red chili
	4 cups beef broth
	water
	salt & freshly ground black pepper , to taste
	3 tablespoons finely slivered peeled fresh ginger , cut into 1 inch lengths
	1 tablespoon finely slivered garlic
	1/2 cup coarsely chopped fresh cilantro leaves

1.	In a large pot, add oxtail, onion, garlic, cilantro roots, cinnamon stick, cumin, coriander seed, dried red chili, beef broth, and enough water to cover the oxtail.
2.	Bring the pot to a boil on high heat, then reduce the heat to low and simmer for 2-3 hours until the oxtail is tender.
3.	Meanwhile, sauté ginger and garlic in a pan until fragrant and slightly browned. Set aside.
4.	Once the oxtail is tender, remove the oxtail, onion, garlic, cilantro roots, cinnamon stick, and dried red chili from the pot.
5.	Strain the remaining broth through a fine mesh strainer.
6.	Return the broth and oxtail to the pot.
7.	Add the sautéed ginger and garlic to the broth.
8.	Add salt and freshly ground black pepper to taste.
9.	Serve hot, garnished with fresh cilantro leaves.