Ingredients

The following ingredients have 4 Servings
  • 3 pounds not-too-lean oxtail, cut into 1-inch sections, rinsed
  • 2 cups chopped tomatoes
  • 2 6-inch cinnamon sticks
  • 6 star anise
  • 1/3 cup soy sauce
  • 2 teaspoons coriander seeds, toasted and ground (or use ground coriander)
  • 2 teaspoons cumin seeds, toasted and ground (or use ground cumin)
  • 1/2 cup neutral oil, like corn or canola, optional
  • 1 cup small onions or shallots, thinly sliced, for garnish, optional
  • 1 teaspoon chopped fresh red Thai chili, or to taste, or chili powder or flakes
  • 1/3 cup lime juice, or more
  • 1/4 cup chopped fresh cilantro leaves for garnish, or more
  • 1/4 cup minced scallion for garnish

Instruction

  • Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
  • If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
  • When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.