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Sop Buntot (Indonesian Oxtail Soup)

"This is my version of Indonesian Sop Buntot, which is a deeply comforting oxtail and vegetable soup. Rich in collagen and filled with complex flavors, I always serve this with steamed rice and extra sliced tomatoes, fish sauce, shallot flakes (or French-fried onions), and lime wedges on the side."

Ingredients :

• 4 shallots, peeled and halved
• 1 large onion, quartered, divided
• 1 (2 inch) piece ginger, peeled and thinly sliced across the grain
• 5 cloves garlic, peeled
• 3 tablespoons canola oil
• 6 whole cloves (optional)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 4 pounds meaty oxtail pieces, at room temperature
• 2 large carrots, cut into 2-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• water to cover
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 waxy potatoes, scrubbed and cut into 1 1/2-inch chunks
• 3 large carrots, cut into 2-inch pieces
• 2 tablespoons white sugar
• 2 tablespoons fish sauce
• 3 ripe roma tomatoes, sliced horizontally into 1/2-inch wedges
• 1 (2.8 ounce) can French-fried onions

Instructions :

Prep : 45M	Cook : 8M	Ready in : 6H12M

• Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
• Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes.
• Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
• Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
• Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.

Notes :

• You can make the shallot paste with a mortar and pestle or mince everything finely instead of using a food processor.
• Substitute vegetable oil for the canola oil if desired.
• You could also cook the spices and shallot paste in a small saucepan and then place everything in a slow cooker, cover with water, and cook for the same amount of time.

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