Ingredients

Adjust Servings:

	1 kilogram Candlenuts Chopped
	250 grams Coriander powder Peeled and quartered
	250 grams Cracker Peeled and cut into 1 inch rounds
	2 stalks Fried shallot Thinly sliced
	2 1/2 liter Ginger
	2 tablespoons Chili
	1
	5 Green onion
	1 teaspoon Shallot
	1 tablespoon
	1/2 tablespoon
	1 teaspoon Turmeric powder
	Grind into spice paste
	10
	5 cloves
	1 inch
	1/2 English muffin

Nutritional information

208

Calories

6.8 g

Total Fat

30 mg

Cholesterol

15 g

Total Carbohydrates

13 g

Protein

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Homemade Oxtail Soup

Name: Homemade Oxtail Soup
Total time: 4 h
Yield: 8
Cuisine: Indonesian
Ingredients: Candlenuts: 1 kilogram; Coriander powder: 250 grams; Cracker: 250 grams; Fried shallot: 2 stalks; Ginger: 2 1/2 liter; Chili: 2 tablespoons; : 1; Green onion: 5; Shallot: 1 teaspoon; : 1 tablespoon; : 1/2 tablespoon; Turmeric powder: 1 teaspoon; : 10; : 5 cloves; : 1 inch; English muffin: 1/2

Indonesian style (Javanese)

Features:

Cuisine:

Indonesian

Serve the soup when still piping hot with steamed white rice if desired.

4 hours
Serves 8
Medium

Ingredients

1 kilogram Candlenuts
Chopped
250 grams Coriander powder
Peeled and quartered
250 grams Cracker
Peeled and cut into 1 inch rounds
2 stalks Fried shallot
Thinly sliced
2 1/2 liter Ginger
2 tablespoons Chili
1
5 Green onion
1 teaspoon Shallot
1 tablespoon
1/2 tablespoon
1 teaspoon Turmeric powder
Grind into spice paste
10
5 cloves
1 inch
1/2 English muffin

Directions

From generation to generation, this recipe is well known to refresh our body from fatigue. It is clearly thanks to the natural spices on its ingredients apart from its nutritious value, fat and protein. Despite takes long hour to cook, this soup offers you option to enjoy the beef.

Steps

1 Done	Washed oxtails. Boil oxtails and water in a pot. Reduce the heat and bring to simmer for 2-3 hours or until it cooked and tender.
2 Done	Remove oxtails from the stock and set aside. Strain the stock to get clear broth. Return oxtails and the clear broth back to the pot.
3 Done	Heat the oil in a frying pan and stir fry spice paste, cinnamon stick, cloves and nutmeg until really fragrant. Add this to the pot with broth and oxtails and bring back to boil.
4 Done	Put in the carrot, potato and season with salt, sugar, and ground white pepper. Lower the heat and cook until carrot and potato are cooked and soft, but not mushy. Have a taste and season with more salt or sugar to your liking.
5 Done	Turn off heat, skim off some fat before serving if desired. Serve with celery and fried shallot crisps as a garnish and lime for a bit of twist and bring out the aroma, and chili sauce.