Page 66 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

4 lb (2 kg) oxtail, rinsed

15-20 cloves garlic, smashed

3 large (3-in/8-cm) pieces ginger, peeled and smashed

16 star anise pods

2 teaspoons whole cloves

3 tablespoons ground coriander

1 tablespoon salt

1 teaspoon freshly ground black pepper, or to taste

4 tablespoons Fried Shallots (page 34)

4 green onions (scallions), roughly chopped

1 Bring the water to a vigorous boil in a large pot. Carefully lower the oxtail pieces

into the boiling water and simmer over medium high heat for 30 minutes. Skim the
foam off the top occasionally.

2 Add the garlic, ginger, star anise pods, cloves, ground coriander, salt, and pepper.
Stir well. Simmer for another 1 to 1 ½ hour until the meat is extremely tender and

falling off the bones.

3 Ladle the soup into serving bowls and garnish with chopped green onions and Fried
Shallots. Serve hot with steamed rice.