Spicy Oxtail Soup
Prep time 15 minutes / Cooking time 25 minutes
1 oxtail, about 800g, cut into 1 cm or 2 cm slices
2 tbsp plain flour
1 tsp salt
1/2 tsp black pepper
1 tbsp oil
2 onions, cut into wedges
4 cm piece cinnamon stick
2 tomatoes, cut into wedges
1 large carrot, thickly sliced
2 medium-sized potatoes, cut into chunks
2 ribs celery, thickly sliced
2 tbsp Brahim’s Kurma Sauce
2 tbsp fried shallot
1 tbsp chopped spring onion and Chinese celery
Oxtail tends to be fatty, so trim off visible bits of fat and wipe any excess moisture on the oxtail with paper towels.
Mix the flour, salt and pepper together on a plate and dredge the pieces of oxtail in this, shaking off any excess.
Heat the oil in a roomy pan and fry the oxtail over high heat, a few pieces at a time, until they are well-browned. Remove them onto a plate as they cook.
Spoon off all but 1 tbs of oil left from browning the oxtail. Brown the onions in it and return the oxtail to the pan together with the cinnamon stick. Pour in 2 cups of water and either pressure cook for 20 to 30 minutes or simmer gently for 2 hours or until meat is tender. (If not using a pressure cooker, it may be necessary to add an additional cup of water as the liquid evaporates.)
Add the vegetables and cook for a further 20 minutes and until vegetables are tender. Finally, add the Brahim’s Kurma Sauce and simmer for 10 minutes more.
Serve piping hot, garnished with fried shallots, chopped spring onions, and Chinese celery.