Indonesian Oxtail Soup

Instructions

1. Prepare the oxtail
   Rinse the oxtail pieces under cold water. Place in a large pot, cover with water, and bring to a boil. Cook for 10 minutes, then drain and rinse the oxtail. This helps remove impurities and excess fat.
2. Sear the oxtail
   Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the oxtail pieces in batches and sear until browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
3. Create the aromatic base
   In the same pot, add cinnamon sticks, cloves, and star anise. Cook for 30 seconds until fragrant. Add onions, garlic, and ginger, and sauté until onions are translucent, about 3-4 minutes.
4. Simmer the soup
   Return the oxtail to the pot. Add 3 liters (12 cups) of water and bring to a boil. Reduce heat to low, cover, and simmer for 2.5-3 hours, or until the oxtail meat is tender and falling off the bone. Skim off any foam or fat that rises to the surface.
5. Add the vegetables
   Add carrots, potatoes, tomatoes, and leeks to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender. Season with salt and pepper to taste.
6. Prepare for serving
   Remove the cinnamon sticks, cloves, and star anise from the soup. Adjust seasoning if necessary. The soup should have a rich, clear broth with tender oxtail meat.
7. Serve hot
   Ladle the soup into serving bowls, ensuring each bowl gets some oxtail pieces and vegetables. Garnish with fried shallots and chopped parsley. Serve with steamed white rice on the side and lime wedges if desired.